Macaroni a la Milanaise

Name: Macaroni a la Milanaise
Ingredients: a pound of macaroni; a pint of tomato sauce; two ounces of Gruyere cheese; the same of Parmesan; an ounce of smoked tongue; the same of ham; the same of truffles; the same of mushrooms

From French dishes for American tables, 1886

Presented as published in 1886. 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

2504Calories

107 gProtein

391 gCarbs

53 gFat

Full nutrition (34 nutrients)

Calories2504 kcal

Protein107 g

Carbohydrates391 g

Fiber24 g

Sugars41 g

Total Fat53 g

Saturated Fat26 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.4 g

Omega-30.3 g

Cholesterol132 mg

Sodium3608 mg

Potassium3171 mg

Calcium1232 mg

Iron13 mg

Magnesium392 mg

Phosphorus1823 mg

Zinc13 mg

Copper2 mg

Manganese5 mg

Vitamin D0.3 mcg

Vitamin C45 mg

Vitamin A336 mcg

Vitamin E1.7 mg

Vitamin K3.9 mcg

Vitamin B60.9 mg

Vitamin B122.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)10 mg

Folate99 mcg

Choline45 mg

Caffeine4.3 mg

Water568 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 75. The excerpt below is the record exactly as published.

Macaroni a la Milanaise. Boil a pound of macaroni as the foregoing. Put it in a saucepan, with a pint of tomato sauce (Art. 90), two ounces of Gruyere cheese, and the same of Parmesan, an ounce of smoked tongue cut in thin strips, and the same of ham also cut in strips, and the same of truffles

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