Macaroni

Name: Macaroni
Ingredients: Two ounces of ribbon macaroni; One ounce and a half of flour; One ounce of butter; Half a pint of milk; Two ounces of parmesan cheese; A gill of cream; Half a teaspoonful of made mustard; Pepper; salt; cayenne

From The Ocklye cookery book, 1909

Ribbon macaroni can be got at any good Italian warehouse; the light-coloured, thin, much crinkled kind is best.

Presented as published in 1909. 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

1153Calories

39 gProtein

98 gCarbs

90 gFat

Full nutrition (33 nutrients)

Calories1153 kcal

Protein39 g

Carbohydrates98 g

Fiber1.8 g

Sugars13 g

Total Fat90 g

Saturated Fat37 g

Monounsaturated Fat14 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol266 mg

Sodium1116 mg

Potassium773 mg

Calcium897 mg

Iron3.4 mg

Magnesium98 mg

Phosphorus831 mg

Zinc4.9 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A207 mcg

Vitamin E0.5 mg

Vitamin K3.8 mcg

Vitamin B60.3 mg

Vitamin B122.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4.2 mg

Folate82 mcg

Choline51 mg

Water310 g

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 40. The excerpt below is the record exactly as published.

MACARONI Ingredients Two ounces of ribbon macaroni. Half a . teaspoonful of made One ounce and a half of flour. mustard. One ounce of butter. Pepper, salt, and cayenne. Half a pint of milk. Two ounces of parmesan cheese. A gill of cream

Cook this with the app: pantry check, scaling, and the assistant.