vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Creamed Macaroni
From Vegetarian Cook Book, 1904
Serves 1
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
716Calories
25 gProtein
145 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories716 kcal
Protein25 g
Carbohydrates145 g
Fiber5.7 g
Sugars4.7 g
Total Fat2.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium11 mg
Potassium417 mg
Calcium40 mg
Iron3.2 mg
Magnesium98 mg
Phosphorus352 mg
Zinc2.6 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate57 mcg
Water19 g
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.
cups of macaroni, broken into inch lengths, into a saucepan, cover with plenty of boiling water, salted, and boil till tender, or about thirty minutes. Stir gently once or twice, to prevent sticking to the bottom. Add enough cold water to stop boiling, and let it come to a boil again. Drain in a colander. Boiled macaroni may be served with a gravy or fruit sauce. CREAMED MACARONI Macaroni, 1 cup. Rich milk, 2 cups. Flour, 2 large tablespoons. Salt. Butter
Cook this with the app: pantry check, scaling, and the assistant.