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Browned Macaroni
From The farm cook & rule book, 1923
Serves 4
Presented as published in 1923. 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
609Calories
17 gProtein
99 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories609 kcal
Protein17 g
Carbohydrates99 g
Fiber4.3 g
Sugars3.6 g
Total Fat15 g
Saturated Fat5.4 g
Monounsaturated Fat6 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol12 mg
Sodium27 mg
Potassium297 mg
Calcium28 mg
Iron1.7 mg
Magnesium71 mg
Phosphorus252 mg
Zinc1.9 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate24 mcg
Choline5.4 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 24. The excerpt below is the record exactly as published.
Browned Macaroni Heat 1/4 cupful of bacon fat in a frying pan and add 3 cupfuls of boiled macaroni
Cook this with the app: pantry check, scaling, and the assistant.