Lamb and Macaroni
From Physical culture cook book, 1901
Presented as published in 1901. 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
125Calories
9 gProtein
15 gCarbs
6 gFat
Full nutrition (32 nutrients)
Calories125 kcal
Protein9 g
Carbohydrates15 g
Fiber0.7 g
Sugars0 g
Total Fat5.7 g
Saturated Fat2.4 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.2 g
Cholesterol7.1 mg
Sodium42 mg
Potassium191 mg
Calcium14 mg
Iron1.7 mg
Magnesium4.7 mg
Phosphorus71 mg
Zinc2.4 mg
Copper0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate59 mcg
Choline15 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 31. The excerpt below is the record exactly as published.
Lamb and Macaroni. — Cut lean cooked lamb into bits, boil one-half package (or one- half pound) macaroni for one hour. Put a layer of macaroni in a baking dish, season, cover with a layer of meat, then add another layer of macaroni, then more meat. Cover with bread crumbs, season and put on some THE PHYSICAL CULTURE COOK BOOK. 99 bits of butter; add one cup of gravy
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