Boiled Macaroni
From Domestic science, principles and application, 1914
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
658Calories
23 gProtein
133 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories658 kcal
Protein23 g
Carbohydrates133 g
Fiber5.7 g
Sugars4.7 g
Total Fat2.7 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium7039 mg
Potassium407 mg
Calcium70 mg
Iron2.4 mg
Magnesium104 mg
Phosphorus335 mg
Zinc2.5 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate32 mcg
Choline0 mg
Caffeine0 mg
Water963 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 32. The excerpt below is the record exactly as published.
Boiled Macaroni Method. — Break the macaroni into inch pieces. Drop into boiling salted water, allowing 1 tbsp. of salt to 1 qt. of water. Cook until tender, 20 to 25 minutes, or until it can be easily pierced with a fork. Keep plenty of water on to cover while cooking. When tender, pour into a colander and wash thoroughly in cold water to remove the starch that causes the pieces to stick together. Season, and serve with thin white sauce or with Tomato Sauce. 2. Baked Macaroni with Cheese 13^ c. macaroni
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