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Chicken and Macaroni
From The Cook County cook book, 1912
Serves 1
You may use veal if you have no chicken.
Presented as published in 1912. 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
1057Calories
63 gProtein
102 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories1057 kcal
Protein63 g
Carbohydrates102 g
Fiber5.7 g
Sugars7.4 g
Total Fat53 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat10 g
Omega-30 g
Cholesterol209 mg
Sodium959 mg
Potassium728 mg
Calcium232 mg
Iron8.6 mg
Magnesium109 mg
Phosphorus584 mg
Zinc5.1 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0.5 mcg
Vitamin C3.8 mg
Vitamin A97 mcg
Vitamin E0.8 mg
Vitamin K11 mcg
Vitamin B61 mg
Vitamin B121.1 mcg
Thiamin (B1)1.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)26 mg
Folate202 mcg
Choline161 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 188. The excerpt below is the record exactly as published.
CHICKEN AND MACARONI.— Boil J^ a package of mac- aroni or spaghetti tender; drain, drop into cold water and drain again. Lay on a biscuit 'board and cut inrto pieces about Y2 inch long. Thicken a pan of chicken stock with a tablespoon of flour rubbed into 1 of butter. Stir into this a cup of cold boiled or roast chicken, chopped fine, and the cold macaroni. Last of all, beat in slowly a whipped G^gg, remove from the fire, season to taste, turn into a greased pudding dish, sprinkle crumbs over the top
Cook this with the app: pantry check, scaling, and the assistant.