Macaroni
From The easiest way in housekeeping and cooking, 1881
Can be served plain, buttered, or with tomato sauce.
Presented as published in 1881. 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
421Calories
15 gProtein
85 gCarbs
2 gFat
Full nutrition (32 nutrients)
Calories421 kcal
Protein15 g
Carbohydrates85 g
Fiber3.6 g
Sugars3 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium6.8 mg
Potassium253 mg
Calcium24 mg
Iron1.5 mg
Magnesium60 mg
Phosphorus214 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate20 mcg
Water11 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 104. The excerpt below is the record exactly as published.
Macaroni. Never wash macaroni if it can be avoided. Break in lengths of three or four inches and throw into boiling, salted water
Cook this with the app: pantry check, scaling, and the assistant.