Boiled Macaroni
From Foods and household management, 1914
A thin white sauce may be used instead of cream.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2533Calories
46 gProtein
378 gCarbs
94 gFat
Full nutrition (34 nutrients)
Calories2533 kcal
Protein46 g
Carbohydrates378 g
Fiber24 g
Sugars4.3 g
Total Fat94 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol241 mg
Sodium11349 mg
Potassium937 mg
Calcium1378 mg
Iron128 mg
Magnesium175 mg
Phosphorus566 mg
Zinc3.5 mg
Copper0.3 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K5.7 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)2.6 mg
Niacin (B3)33 mg
Folate527 mcg
Choline49 mg
Caffeine0 mg
Water1682 g
As published
This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 73. The excerpt below is the record exactly as published.
Boiled macaroni. Ingredients, Macaroni f cup, broken in inch pieces Boiling water 2 quarts Salt 1 tablespoonful Cream i cup
Cook this with the app: pantry check, scaling, and the assistant.