vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Macaroni
From Kentucky receipt book, 1903
Serves 4
Presented as published in 1903. 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
288Calories
10 gProtein
56 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories288 kcal
Protein9.8 g
Carbohydrates56 g
Fiber2.4 g
Sugars2.4 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium57 mg
Potassium170 mg
Calcium16 mg
Iron1 mg
Magnesium40 mg
Phosphorus142 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.7 mcg
Vitamin E0.2 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.3 mg
Folate14 mcg
Choline1 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 95. The excerpt below is the record exactly as published.
Macaroni. Make a cream dressing; boil 12 sticks of macaroni
Cook this with the app: pantry check, scaling, and the assistant.