vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free

Macaroni a l'Italienne

Name: Macaroni a l'Italienne
Yield: 4 servings
Ingredients: three-quarters of a pound of sound Italian macaroni; a gill of tomato sauce; a gill of Madeira sauce; a quarter of a pound of grated Parmesan cheese; half a pinch of pepper; the third of a pinch of nutmeg

From The table, 1889

Serves 4

Presented as published in 1889. 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

445Calories

20 gProtein

69 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories445 kcal

Protein20 g

Carbohydrates69 g

Fiber3.2 g

Sugars3.4 g

Total Fat9.3 g

Saturated Fat4.6 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol25 mg

Sodium628 mg

Potassium350 mg

Calcium274 mg

Iron1.6 mg

Magnesium61 mg

Phosphorus349 mg

Zinc2.5 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C2.8 mg

Vitamin A65 mcg

Vitamin E0.2 mg

Vitamin K0.6 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate17 mcg

Choline4 mg

Water42 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 240. The excerpt below is the record exactly as published.

Macaroni a 1'Italienne. — Prepare three-quarters of a pound of sound Italian macaroni as for No. 954 ; place it in a saucepan with a gill of tomato sauce (No. 205), a gill of Madeira sauce (No. 185), and a quarter of a pound of grated Parmesan cheese ; season with half a pinch of pep- per and the third of a pinch of nutmeg ; then let cook slowly for ten min- utes, tossing frequently. Arrange on a hot dish, and serve with some grated cheese, separately. 957. Macaroni h la NapolitaillO. — Boil the macaroni in salt and water as for No. 954 ; drain, place it in a saucepan, and add half a pint of good Espagnole sauce (No. 151), half a pint of tomato sauce (No. 205), a quar- ter of a pound of grated cheese, two truffles, six mushrooms, and half an ounce of cooked, smoked beef-tongue, all cut up in dice-shaped pieces. Cook together on a brisk stove for ten minutes, tossing them well mean- while, and serve. 958. Macaroni a la Milanaise. — Prepare exactly the same as for No. 957, cutting the truffles, mushrooms, and beef-tongue julienne-shaped. 959. Spaghetti a la Napolitaine. — Boil three-quarters of a pound of sound, fine spaghetti as for the macaroni in No. 954; drain, and put it back into a saucepan with half a pint of tomato sauce (No. 205), half a pint of Espagnole (No. 151), six mushrooms, two truffles, and a small piece of cooked, smoked, red beef-tongue, all cut up dice-shaped. Season with half a pinch of pepper

Read the full page as publishedCollapse the page

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