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Macaroni à la Italienne
From Original White House Cookbook, 1887
Serves 1
Presented as published in 1887. 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
711Calories
29 gProtein
107 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein29 g
Carbohydrates107 g
Fiber3.9 g
Sugars8.8 g
Total Fat18 g
Saturated Fat7.8 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol40 mg
Sodium2451 mg
Potassium623 mg
Calcium295 mg
Iron3.3 mg
Magnesium88 mg
Phosphorus467 mg
Zinc5.6 mg
Copper0.8 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C2 mg
Vitamin A107 mcg
Vitamin E2.5 mg
Vitamin K6.4 mcg
Vitamin B60.3 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.4 mg
Folate40 mcg
Choline26 mg
Caffeine0 mg
Water231 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 137. The excerpt below is the record exactly as published.
MACARONI A LA ITALIENNE. Divide a quarter of a pound of macaroni into four-inch pieces. Simmer fifteen minutes in plenty of boiling water, salted. Drain. Put the maca- roni into a saucepan and turn over it a strong soup stock, enough to pre- vent burning. Strew over it an ounce of grated cheese
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