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Egg Macaroni
From Vegetarian Cook Book, 1904
Serves 2
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
853Calories
40 gProtein
136 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories853 kcal
Protein40 g
Carbohydrates136 g
Fiber6.3 g
Sugars6.3 g
Total Fat17 g
Saturated Fat5.5 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.6 g
Omega-30 g
Cholesterol287 mg
Sodium363 mg
Potassium640 mg
Calcium134 mg
Iron5.7 mg
Magnesium96 mg
Phosphorus500 mg
Zinc5.4 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A112 mcg
Vitamin E1.1 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.8 mg
Folate148 mcg
Choline240 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 2 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.
EGG MACAEONI Macaroni, II/2 cups. Eggs, hard-boiled, 3. Cream gravy, 2 cups. Bread crumbs. Break the macaroni into one-inch lengths, and boil in salted water till tender. Drain, and wash with cold water. Put into a baking dish; sprinkle over it the hard- boiled eggs
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