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Italian Macaroni

Name: Italian Macaroni
Yield: 2 servings
Ingredients: one-fourth pound maccaroni; one-half pint milk; two tablespoonfuls flour; two tablespoonfuls cream; one-half tablespoonful mustard; a little white pepper; salt; one-half pound grated cheese

From The household (of the Detroit free press), 1886

Serves 2

This is the mode adopted at the best tables in Florence.

Presented as published in 1886. 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

842Calories

46 gProtein

69 gCarbs

42 gFat

Full nutrition (33 nutrients)

Calories842 kcal

Protein46 g

Carbohydrates69 g

Fiber2 g

Sugars7.5 g

Total Fat42 g

Saturated Fat23 g

Monounsaturated Fat9.4 g

Polyunsaturated Fat1.8 g

Omega-30.2 g

Cholesterol128 mg

Sodium2082 mg

Potassium549 mg

Calcium1177 mg

Iron1.8 mg

Magnesium89 mg

Phosphorus970 mg

Zinc6.3 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A298 mcg

Vitamin E0.7 mg

Vitamin K2.4 mcg

Vitamin B60.3 mg

Vitamin B122.2 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.7 mg

Folate30 mcg

Choline38 mg

Water151 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 523. The excerpt below is the record exactly as published.

ITALIAN MACCARONI. Take one-fourth pound maccaroni, boil in water until tender ; thicken one-half pint milk with two tablespoonfuls flour ; add two tablespoonfuls cream, one-half tablespoonful mustard, a little white pepper and salt ; stir in this one-half pound grated cheese

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