Macaroni à la Caprice

Name: Macaroni à la Caprice
Ingredients: TWO ounces of macaroni; the pulp of two large tomatoes; one ounce of grated Parmesan cheese; one pint of white or Bechamel sauce; a little anchovy essence; salt; cayenne

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

748Calories

38 gProtein

98 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories748 kcal

Protein38 g

Carbohydrates98 g

Fiber5.2 g

Sugars35 g

Total Fat23 g

Saturated Fat13 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol66 mg

Sodium1469 mg

Potassium1617 mg

Calcium968 mg

Iron2.7 mg

Magnesium129 mg

Phosphorus917 mg

Zinc4.9 mg

Copper0.4 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C33 mg

Vitamin A603 mcg

Vitamin E1.9 mg

Vitamin K21 mcg

Vitamin B60.5 mg

Vitamin B123.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)4.1 mg

Folate100 mcg

Choline20 mg

Caffeine0 mg

Water676 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 LA CAPRICE TWO ounces of macaroni, the pulp of two large tomatoes, one ounce of grated Parmesan cheese, a little anchovy essence, salt and cayenne, and one pint of white or Bechamel sauce

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