pescatariannut-freeegg-freesoy-freeshellfish-free
Fish Macaroni
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Recipe attributed to Mrs. Colegrave.
Presented as published in 1907. 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
46Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories46 kcal
Protein1.6 g
Carbohydrates9.3 g
Fiber0.4 g
Sugars0.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium0.8 mg
Potassium28 mg
Calcium2.6 mg
Iron0.2 mg
Magnesium6.6 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Water1.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 10. The excerpt below is the record exactly as published.
Fish Macaroni. When a cod has done duty on the table once, and a small portion is left, collect it, chop it down small, add twice its bulk of macaroni well boiled, grate some cheese on it, and mix the whole together; put it in a dish with a few pieces of butter
Cook this with the app: pantry check, scaling, and the assistant.