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Macaroni a la Bolognese
From The encyclopaedia of practical cookery, 1892
Serves 4
Serve very hot.
Presented as published in 1892. 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
452Calories
17 gProtein
86 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories452 kcal
Protein17 g
Carbohydrates86 g
Fiber3.8 g
Sugars3.1 g
Total Fat3.6 g
Saturated Fat1.4 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol5.6 mg
Sodium2586 mg
Potassium305 mg
Calcium87 mg
Iron1.7 mg
Magnesium67 mg
Phosphorus259 mg
Zinc2 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C1.8 mg
Vitamin A44 mcg
Vitamin E0.3 mg
Vitamin K30 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate33 mcg
Choline2.5 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 400. The excerpt below is the record exactly as published.
Macaroni a la Bolognese. — Break some lasagna or Macaroni into convenient lengths, and boil in salted water. Tho- roughly wash sufficient spinach, using plenty of water, as it is very gritty ; plunge it into a saucepan of boiling water with a lump of salt, and boil until tender. Well drain the spinach, pass it through a fine hair sieve, and put it into a stewpan ; moisten with a small quantity of rich veal gravy, and stir it over the fire for a few minutes. When the Macaroni is cooked, drain it, arrange on a deep dish in alternate layers with the spinach, strewing plenty of grated Parmesan cheese
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