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Jelly Broth with Macaroni
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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
186Calories
8 gProtein
33 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories186 kcal
Protein7.5 g
Carbohydrates33 g
Fiber1.4 g
Sugars1.2 g
Total Fat2.5 g
Saturated Fat1.1 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol5.6 mg
Sodium121 mg
Potassium113 mg
Calcium65 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus122 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate8.3 mcg
Choline1.5 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 155. The excerpt below is the record exactly as published.
Jelly Broth with Macaroni. — Boil 6oz. of macaroni in salted water ; when tender, drain, and cut it across into pieces about 1 jin. long. Have ready some boiling Jelly broth, and put in the macaroni. In about ten minutes’ time turn the broth into a soup-tureen, and serve with a plateful of grated Parmesan cheese
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