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Macaroni a l'Italienne
From Boston Cooking-School cook book, 1896
Serves 4
Serves 4.
Presented as published in 1896. 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
215Calories
9 gProtein
31 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories215 kcal
Protein9.2 g
Carbohydrates31 g
Fiber3.8 g
Sugars7.3 g
Total Fat6.3 g
Saturated Fat2.7 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol15 mg
Sodium313 mg
Potassium449 mg
Calcium235 mg
Iron1.4 mg
Magnesium53 mg
Phosphorus183 mg
Zinc1.3 mg
Copper0.2 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C4.6 mg
Vitamin A65 mcg
Vitamin E2.5 mg
Vitamin K17 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)4.1 mg
Folate25 mcg
Choline18 mg
Caffeine0 mg
Water592 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 159. The excerpt below is the record exactly as published.
14 cup grated cheese; repeat, pour over White Sauce, cover with 3 tablespoons buttered crumbs, and bake in hot oven (400° F.) until crumbs are brown. Baked Macaroni with Chipped Beef. Cover 14 pound dried beef (sliced thin and separated into pieces) with hot water, let stand 10 minutes and drain. Arrange in buttered baking dish alternate layers of macaroni and dried beef, having two of each. Pour over 2 cups White Sauce, cover with crumbs, and bake in hot oven (400° F.) until crumbs are brown. e MACARONI A L°ITALIENNE 84 cup macaroni 11% cups Italian Tomato Sauce (p. 198) 2 quarts boiling salted water 1% cup grated cheese 1% onion 4 tablespoon butter 2 cloves
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