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Italian Macaroni
From Delta Gamma cook book, 1922
Serves 2
The tomato should not be added until meat and macaroni are ready to bake.
Presented as published in 1922. 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
567Calories
39 gProtein
88 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories567 kcal
Protein39 g
Carbohydrates88 g
Fiber8 g
Sugars13 g
Total Fat5.8 g
Saturated Fat1.4 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol70 mg
Sodium335 mg
Potassium1356 mg
Calcium81 mg
Iron6.9 mg
Magnesium115 mg
Phosphorus471 mg
Zinc4.1 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.4 mcg
Vitamin B60.7 mg
Vitamin B120.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7 mg
Folate31 mcg
Choline100 mg
Caffeine0 mg
Water315 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 39. The excerpt below is the record exactly as published.
Italian Macaroni 1 slice of shoulder pork 1 cup macaroni 1 pint of canned tomatoes grated cheese 1 onion, salt, cayenne pepper
Cook this with the app: pantry check, scaling, and the assistant.