Boiled Macaroni
From Principles of food preparation, 1914
The boiled macaroni may be served with a white sauce, combined with tomato, cheese, or mixed with apple sauce.
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
165Calories
6 gProtein
33 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories165 kcal
Protein5.8 g
Carbohydrates33 g
Fiber1.4 g
Sugars1.2 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium2336 mg
Potassium99 mg
Calcium11 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate8 mcg
Choline0 mg
Caffeine0 mg
Water4.4 g
As published
This recipe was extracted from Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 58. The excerpt below is the record exactly as published.
Boiled Macaroni Break some sticks of macaroni into one-inch pieces until you have from one-quarter to one-half a cupful. Cook in a large quantity of boiling, salted water
Cook this with the app: pantry check, scaling, and the assistant.