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Macaroni a la Napolitaine
From The housewife's referee, 1898
Serves 1
Presented as published in 1898. 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
733Calories
100 gProtein
9 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories733 kcal
Protein100 g
Carbohydrates9 g
Fiber2.1 g
Sugars4.2 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol299 mg
Sodium800 mg
Potassium1947 mg
Calcium84 mg
Iron11 mg
Magnesium113 mg
Phosphorus969 mg
Zinc25 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C12 mg
Vitamin A4.5 mcg
Vitamin E0.8 mg
Vitamin K6.4 mcg
Vitamin B62.5 mg
Vitamin B1212 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)25 mg
Folate23 mcg
Choline279 mg
Caffeine0 mg
Water430 g
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 117. The excerpt below is the record exactly as published.
Macaroni a la Napolitaine. — Take about one pound of trimmings of beef, as much fat bacon, all cut into dice, an onion cut in dice, then thrown into cold water and squeezed dry in a cloth, add a clove of garlic ; then put the whole into a saucepan and let it remain on the fire, stirring it occasionally till the onion is almost melted away, and add parsley, marjoram, thyme, pepper, and salt. Take a piece of tomato pulp
Cook this with the app: pantry check, scaling, and the assistant.