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Macaroni a l’Italienne
From Cookery for every household, 1914
Serves 2
The cheese may be omitted if preferred. Probable cost, 9 d.
Presented as published in 1914. 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
544Calories
26 gProtein
78 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories544 kcal
Protein26 g
Carbohydrates78 g
Fiber5.1 g
Sugars7.9 g
Total Fat25 g
Saturated Fat6.8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol70 mg
Sodium1318 mg
Potassium725 mg
Calcium420 mg
Iron2.8 mg
Magnesium85 mg
Phosphorus476 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A97 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate20 mcg
Choline8 mg
Caffeine0 mg
Water145 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 601. The excerpt below is the record exactly as published.
Macaroni a l’ltalienne (Macaroni & l’ltalienne) 6 oz. macaroni. 1 oz. butter. 1 table-sp. chopped onion. 1 tea-sp. chopped pickles £ pt. tomato sauce or puree. 2 table-sps. chopped mushrooms. 3 oz. grated cheese. £ tea-sp. sugar. Salt. Pepper
Cook this with the app: pantry check, scaling, and the assistant.