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Macaroni a la Rossini
From The new century cookery book, 1901
Serves 1
Presented as published in 1901. 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
370Calories
29 gProtein
3 gCarbs
23 gFat
Full nutrition (35 nutrients)
Calories370 kcal
Protein29 g
Carbohydrates2.5 g
Fiber0 g
Sugars0.2 g
Total Fat23 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.7 g
Omega-30 g
Cholesterol620 mg
Sodium349 mg
Potassium369 mg
Calcium57 mg
Iron13 mg
Magnesium31 mg
Phosphorus493 mg
Zinc3.9 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C21 mg
Vitamin A4106 mcg
Vitamin E1.3 mg
Vitamin K0.2 mcg
Vitamin B61.1 mg
Vitamin B1222 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.3 mg
Niacin (B3)12 mg
Folate707 mcg
Choline367 mg
Caffeine0 mg
Alcohol4.6 g
Water145 g
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 411. The excerpt below is the record exactly as published.
Macaroni d la Rossini. — Pound four ounces of raw chicken livers, previously cleansed, in a mortar, adding the same quantity of truffle and foie gras, season with salt, pepper, grated cheese, and nutmeg, moisten with one yolk of egg and a tablespoonful o‘f brandy. Rub through a fine sieve. Meanwhile cook in salted water some large-sized macaroni ; when done pour off the water and drain the macaroni on a cloth. Fill the pipes with the prepared farce, using a paper cornet for this purpose. Place the stuffed macaroni in a stewpan, pour over sufficient tomato sauce to cover
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