Macaroni a l'Italienne

Name: Macaroni a l'Italienne
Ingredients: half a pound of macaroni; an ounce of butter; a few spoonfuls of grated Parmesan cheese; half a pint of hot gravy; a little cornflour

From Little French dinners, 1898

Presented as published in 1898. 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

868Calories

30 gProtein

175 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories868 kcal

Protein30 g

Carbohydrates175 g

Fiber7.8 g

Sugars6.1 g

Total Fat27 g

Saturated Fat0.7 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol66 mg

Sodium17 mg

Potassium534 mg

Calcium52 mg

Iron3.1 mg

Magnesium127 mg

Phosphorus454 mg

Zinc3.3 mg

Copper0.7 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)4 mg

Folate43 mcg

Choline1.6 mg

Caffeine0 mg

Water28 g

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 58. The excerpt below is the record exactly as published.

Macaroni a 1'Italienne, may be made as follows : Boil half a pound of macaroni in the usual manner* but let it be rather underdone ; drain it thoroughly, and return it to a clean saucepan. Have ready some hot gravy thickened with a little cornflour, and add it gradually Macaroni. 105 to the macaroni, stirring it gently with a wooden spoon; let it simmer for ten minutes. Sprinkle in at the last a few spoonfuls of grated Parmesan cheese, and finish with an ounce of butter

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