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Macaroni a l'Italienne

Name: Macaroni a l'Italienne
Yield: 4 servings
Ingredients: Three-quarters cup of macaroni; two quarts of boiling salted water; one-half onion; two cloves; one and a half cups tomato sauce; one-half cup grated cheese; two tablespoonfuls of wine; one-half tablespoonful of butter

From Soyer's standard cookery, 1912

Serves 4

Presented as published in 1912. 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

239Calories

10 gProtein

36 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories239 kcal

Protein10 g

Carbohydrates36 g

Fiber3.7 g

Sugars5 g

Total Fat6.8 g

Saturated Fat2.6 g

Monounsaturated Fat1.1 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol17 mg

Sodium667 mg

Potassium488 mg

Calcium225 mg

Iron1.9 mg

Magnesium59 mg

Phosphorus196 mg

Zinc1.4 mg

Copper0.2 mg

Manganese2 mg

Vitamin D0 mcg

Vitamin C9.8 mg

Vitamin A35 mcg

Vitamin E0.3 mg

Vitamin K3.9 mcg

Vitamin B60.1 mg

Vitamin B120.2 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.7 mg

Folate11 mcg

Choline4.6 mg

Caffeine0 mg

Water586 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 254. The excerpt below is the record exactly as published.

Macaroni a 1'Italienne. Three-quarters cup of macaroni, two quarts of boiling salted water, one-half onion, two cloves, one and a half cups tomato sauce, one-half cup grated cheese, two tablespoonfuls of wine, one-half tablespoonful of butter

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