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Macaroni à la Solferino
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 4
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
255Calories
11 gProtein
43 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories255 kcal
Protein11 g
Carbohydrates43 g
Fiber1.8 g
Sugars1.5 g
Total Fat3.6 g
Saturated Fat1.5 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol11 mg
Sodium209 mg
Potassium169 mg
Calcium80 mg
Iron0.9 mg
Magnesium34 mg
Phosphorus175 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate11 mcg
Choline7.6 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 136. The excerpt below is the record exactly as published.
Macaroni à la Solferino To half a pouud of macaroni, boiled in water and well strained, add half an onion, a slice of raw ham chopped fine and browned. Moisten the mixture with tomato sauce, and just before serving sprinkle the whole with four or five tablespoons of grated cheese
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