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Macaroni
From The new practical housekeeping, 1890
Serves 1
For Triple Macaroni, dress with a cup of each sauce and the chopped meat.
Presented as published in 1890. 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
530Calories
35 gProtein
9 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories530 kcal
Protein35 g
Carbohydrates8.7 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat17 g
Monounsaturated Fat17 g
Polyunsaturated Fat2.1 g
Cholesterol206 mg
Sodium7163 mg
Potassium747 mg
Calcium19 mg
Iron7 mg
Magnesium38 mg
Phosphorus315 mg
Zinc6.8 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B129 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)10 mg
Folate17 mcg
Choline0 mg
Caffeine0 mg
Water153 g
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 528. The excerpt below is the record exactly as published.
Macaroni is a food of very high nutritious value, being formed chiefly of the gluten, the most valuable part of the wheat from which the starch has been removed. Weight for weight, it may be regarded as not less valuable for flesh^making purposed in the animal economy than beef and mutton. Take spaghetti or thread macaroni. Do not wash. Have saucepan on fire half full of boiling water, with a heaping tablespoon of salt, add macaroni and boil till tender, about ten minutes, drain and cover with plenty of cold water. Let stand till cold, drain, dress with either some White, Brown or Tomato Sauce, reheat and serve ; or for Triple Macaroni. dress with a cup of each of the sauces and a cup of chopped cold ham, chicken or tongue
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