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Italian Macaroni
From Temperance cook book, 1887
Serves 5
Serve hot.
Presented as published in 1887. 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
640Calories
52 gProtein
74 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories640 kcal
Protein52 g
Carbohydrates74 g
Fiber4.8 g
Sugars6.4 g
Total Fat15 g
Saturated Fat5.3 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol120 mg
Sodium206 mg
Potassium1125 mg
Calcium61 mg
Iron5.5 mg
Magnesium99 mg
Phosphorus580 mg
Zinc11 mg
Copper0.5 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E1.1 mg
Vitamin K12 mcg
Vitamin B61.2 mg
Vitamin B124.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate47 mcg
Choline121 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 60. The excerpt below is the record exactly as published.
ITALIAN MACARONI. Place two pounds of beef, well larded with strips of salt pork, and one or two chopped onions, in a covered kettle on the back of the stove, until it throws out its juice and is a rich brown; add a quart of tomatoes seasoned with pepper and salt, and allow this mixture to simmer for three hours. Take the quantity of macaroni desired
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