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Hough and Macaroni
From Tried favourites cookery book, 1909
Serves 4
Macaroni looks better boiled separately.
Presented as published in 1909. 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
53Calories
2 gProtein
11 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories53 kcal
Protein1.8 g
Carbohydrates11 g
Fiber0.5 g
Sugars0.4 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium7.9 mg
Potassium32 mg
Calcium8.3 mg
Iron0.2 mg
Magnesium9.3 mg
Phosphorus27 mg
Zinc0.2 mg
Copper0.1 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
Folate2.6 mcg
Choline0 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 38. The excerpt below is the record exactly as published.
1|- pints of cold water to each pound, put in a stewpan, bring very slowly nearly up to the boil, and then simmer gently, closely covered all the morning — say for 4 or 5 hours. Break up 2 oz. of macaroni for each pound of meat, and add it to the stew about 40 minutes before serving. Season with pepper and salt and a spoonful of chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.