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Macaroni a la Sicilienne
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Use a deep fire-proof baking dish.
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
740Calories
42 gProtein
73 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories740 kcal
Protein42 g
Carbohydrates73 g
Fiber3.9 g
Sugars4.4 g
Total Fat30 g
Saturated Fat9.2 g
Monounsaturated Fat13 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol125 mg
Sodium924 mg
Potassium647 mg
Calcium38 mg
Iron2.8 mg
Magnesium85 mg
Phosphorus433 mg
Zinc4.5 mg
Copper0.9 mg
Manganese0.9 mg
Vitamin D1 mcg
Vitamin C2 mg
Vitamin A46 mcg
Vitamin E0.6 mg
Vitamin K1.8 mcg
Vitamin B60.8 mg
Vitamin B120.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate35 mcg
Choline152 mg
Caffeine0 mg
Water163 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 286. The excerpt below is the record exactly as published.
Macaroni a la Sicilienne. — Boil three ounces of Macaroni. Take four ounces of minced chicken, two ounces of minced ham, two ounces of minced cooked mushrooms, a dessertspoonful of minced parsley, and a seasoning of salt
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