vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Italian Macaroni
From Atlanta women's club cook book, 1921
Serves 4
Presented as published in 1921. 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
450Calories
20 gProtein
72 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein20 g
Carbohydrates72 g
Fiber3.1 g
Sugars3.7 g
Total Fat8.8 g
Saturated Fat4.3 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol23 mg
Sodium475 mg
Potassium300 mg
Calcium253 mg
Iron1.5 mg
Magnesium59 mg
Phosphorus344 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A63 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate19 mcg
Choline6.7 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 40. The excerpt below is the record exactly as published.
ITALIAN MACARONI. 1 can tomato soup. 1 can mushrooms. 1 cup grated cheese, (Amer). 2 cups cooked macaroni
Cook this with the app: pantry check, scaling, and the assistant.