Macaroni à l'Italienne
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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
2837Calories
139 gProtein
358 gCarbs
137 gFat
Full nutrition (33 nutrients)
Calories2837 kcal
Protein139 g
Carbohydrates358 g
Fiber15 g
Sugars12 g
Total Fat137 g
Saturated Fat49 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.9 g
Omega-30.4 g
Cholesterol388 mg
Sodium2776 mg
Potassium1384 mg
Calcium2618 mg
Iron6.7 mg
Magnesium338 mg
Phosphorus2580 mg
Zinc19 mg
Copper1.4 mg
Manganese4.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A737 mcg
Vitamin E2.1 mg
Vitamin K4.8 mcg
Vitamin B60.9 mg
Vitamin B126.2 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)7.9 mg
Folate103 mcg
Choline40 mg
Water140 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 92. The excerpt below is the record exactly as published.
MACARONI A L’lTALIENNE Z^lOOK the macaroni (small macaroni) in boiling ^ water ; completely drain it ; put it into a saute pan and toss it over the fire to dry ; season it with salt and pepper ; cohere it with five ounces of grated Gruy&re and Parmesan cheese in equal quantities and two ounces of butter cut into small pieces to each pound of macaroni. Saute the whole well, and serve very hot with some grated Parmesan cheese. The above can be served with lumps of butter added after it has been cooked, and before the cheese is added to the preparation. T 297 THE DUDLEY RECIPES MACARONI A LA CAPRICE TWO ounces of macaroni, the pulp of two large tomatoes, one ounce of grated Parmesan cheese,
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