Home-Made Macaroni (Nouilles)

Name: Home-Made Macaroni (Nouilles)
Ingredients: 1 lb. flour; 4 oz. of salt; a little milk or water

From The victory cookery book, 1918

Macaroni will absorb two or three times its weight of water.

Presented as published in 1918. 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

1660Calories

49 gProtein

351 gCarbs

7 gFat

Full nutrition (33 nutrients)

Calories1660 kcal

Protein49 g

Carbohydrates351 g

Fiber0 g

Sugars0 g

Total Fat6.7 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium44017 mg

Potassium626 mg

Calcium120 mg

Iron26 mg

Magnesium125 mg

Phosphorus490 mg

Zinc3.4 mg

Copper0.8 mg

Manganese3.6 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2 mg

Niacin (B3)31 mg

Folate726 mcg

Choline0 mg

Caffeine0 mg

Water281 g

As published

This recipe was extracted from The victory cookery book (1918) by Peel, C. S. Mrs, page 36. The excerpt below is the record exactly as published.

Home-Made Macaroni (Nouilles)—1 Materials.—1 lb. flour, 4 oz. of salt, a — little milk or water.

Cook this with the app: pantry check, scaling, and the assistant.