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Macaroni, a la Pontiffe
From With a saucepan over the sea, 1902
Serves 1
Presented as published in 1902. 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
927Calories
35 gProtein
178 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories927 kcal
Protein35 g
Carbohydrates178 g
Fiber7.3 g
Sugars9.8 g
Total Fat6.3 g
Saturated Fat1.4 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol7.1 mg
Sodium352 mg
Potassium754 mg
Calcium55 mg
Iron3.4 mg
Magnesium130 mg
Phosphorus493 mg
Zinc3.5 mg
Copper0.8 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A2.4 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.6 mg
Folate53 mcg
Choline22 mg
Caffeine0 mg
Water241 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 50. The excerpt below is the record exactly as published.
MACARONI, A LA PONTIFFE. (Rome.) This is also made of spaghetti. The original recipe, however, calls for 8 ounces of ribbon maca- roni, or lazagneSy cooked 15 minutes in boiling water, and drained. Line a buttered mould with this ; fill it with a forcemeat of bread, herbs, and chopped liver, thin slices of chicken and ham, with sliced hard-boiled eggs, and button mush- rooms. Add a cup of chicken stock
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