Macaroni a la Rossini

Name: Macaroni a la Rossini
Ingredients: a pint or less of macaroni; grated Parmesan cheese; sliced truffles; a little good sauce espagnole

From Joe Tilden's recipes for epicures, 1907

Presented as published in 1907. 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

2183Calories

99 gProtein

287 gCarbs

68 gFat

Full nutrition (33 nutrients)

Calories2183 kcal

Protein99 g

Carbohydrates287 g

Fiber15 g

Sugars9.5 g

Total Fat68 g

Saturated Fat15 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat3.1 g

Omega-30.2 g

Cholesterol78 mg

Sodium3943 mg

Potassium1783 mg

Calcium910 mg

Iron7 mg

Magnesium271 mg

Phosphorus1527 mg

Zinc12 mg

Copper1.4 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C42 mg

Vitamin A205 mcg

Vitamin E0.8 mg

Vitamin K1.9 mcg

Vitamin B61.3 mg

Vitamin B121.2 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1 mg

Niacin (B3)12 mg

Folate158 mcg

Choline13 mg

Water179 g

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 9. The excerpt below is the record exactly as published.

Macaroni a la Rossini Cook a pint or less of macaroni in well salted water; drain and put into a stew pan, with a little good gravy. Simmer very slowly until the 47 JOE TILDEN'S RECIPES FOR EPICURES gravy is all absorbed, shaking the pan occa- sionally. Put a layer of the macaroni in a baking dish, sprinkle with grated Parmesan cheese and sliced truffles mixed with a little good sauce espagnole

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