Macaroni a l’Italienne

Name: Macaroni a l’Italienne
Ingredients: allow half a pound of macaroni; to a pint of boiling water; some tomato sauce; a good piece of fresh butter; some good beef gravy; grated Gruyere; grated Parmesan cheese

From Tempting dishes for small incomes, 1891

Presented as published in 1891. 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

1192Calories

37 gProtein

245 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories1192 kcal

Protein37 g

Carbohydrates245 g

Fiber12 g

Sugars6.5 g

Total Fat5.7 g

Saturated Fat1 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium1088 mg

Potassium634 mg

Calcium350 mg

Iron35 mg

Magnesium149 mg

Phosphorus495 mg

Zinc3.6 mg

Copper0.7 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K0.2 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)12 mg

Folate169 mcg

Choline12 mg

Water407 g

As published

This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 26. The excerpt below is the record exactly as published.

grated Parmesan cheese stirred in till the former is dis- solved. Macaroni a l’ltalienne. Cook the macaroni in boiling salted water, and let it boil till cooked, which will be in twenty-five minutes ; allow half a pound of macaroni to a pint of boiling water. Take some tomato sauce, and add a good piece of fresh butter to it whilst cooking ; then pour on some good beef gravy, and thoroughly warm. Drain the macaroni, and place a layer of it in a deep dish, and sprinkle well with grated Gruyere

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