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Italian Tomato
From The Pattern cook-book, 1890
Serves 1
Sometimes served without baking.
Presented as published in 1890. 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
309Calories
13 gProtein
12 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories309 kcal
Protein13 g
Carbohydrates12 g
Fiber1 g
Sugars3.2 g
Total Fat23 g
Saturated Fat8.9 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol48 mg
Sodium639 mg
Potassium323 mg
Calcium176 mg
Iron0.5 mg
Magnesium25 mg
Phosphorus231 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C8.2 mg
Vitamin A73 mcg
Vitamin E0.6 mg
Vitamin K5 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.5 mg
Folate11 mcg
Choline34 mg
Caffeine0 mg
Water105 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 127. The excerpt below is the record exactly as published.
ITALIAN TOMATO. Half can or a pint of tomatoes. One-third package of macaroni. Two table-spoonfuls of grated cheese. A little milk. Three slices of bacon. A small pinch of cinnamon. Salt and pepper. Cook the macaroni until tender, drain well, and nearly cover it with milk ; then add the cheese, and boil slowly until the cheese is dissolved. Fry the bacon in a frying- pan, pour off all but a large table-spoonful of the fat, add the tomatoes to the pan, and cook until they are soft. Sea- 19 290 THE PATTERN COOK-BOOK. son with salt and pepper to taste
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