Boiled Macaroni or Spaghetti
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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
2373Calories
41 gProtein
346 gCarbs
93 gFat
Full nutrition (34 nutrients)
Calories2373 kcal
Protein41 g
Carbohydrates346 g
Fiber22 g
Sugars3.1 g
Total Fat93 g
Saturated Fat49 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.9 g
Omega-30 g
Cholesterol241 mg
Sodium11347 mg
Potassium841 mg
Calcium1369 mg
Iron129 mg
Magnesium152 mg
Phosphorus484 mg
Zinc2.9 mg
Copper0.1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K5.7 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)3.2 mg
Riboflavin (B2)2.7 mg
Niacin (B3)35 mg
Folate619 mcg
Choline56 mg
Caffeine0 mg
Water1678 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 88. The excerpt below is the record exactly as published.
Boiled Macaroni or Spaghetti Ingredients: f c. macaroni or spaghetti broken in pieces 2 qts. boiling water i c. cream i tbsp. salt
Cook this with the app: pantry check, scaling, and the assistant.