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Boiled Macaroni, Plain
From Vegetarian Cook Book, 1904
Serves 4
Presented as published in 1904. 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
329Calories
12 gProtein
66 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories329 kcal
Protein12 g
Carbohydrates66 g
Fiber2.8 g
Sugars2.4 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium5.3 mg
Potassium198 mg
Calcium19 mg
Iron1.2 mg
Magnesium47 mg
Phosphorus168 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate16 mcg
Water8.8 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 17. The excerpt below is the record exactly as published.
BOILED MACARONI, PLAIN Put two cups of macaroni, broken into inch lengths
Cook this with the app: pantry check, scaling, and the assistant.