vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Macaroni a l’ltalienne
From The encyclopaedia of practical cookery, 1892
Serves 4
Presented as published in 1892. 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
459Calories
25 gProtein
51 gCarbs
17 gFat
Full nutrition (33 nutrients)
Calories459 kcal
Protein25 g
Carbohydrates51 g
Fiber2.3 g
Sugars2.6 g
Total Fat17 g
Saturated Fat8.9 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol49 mg
Sodium1123 mg
Potassium339 mg
Calcium518 mg
Iron1.3 mg
Magnesium56 mg
Phosphorus476 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A129 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate14 mcg
Choline8 mg
Water46 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 402. The excerpt below is the record exactly as published.
Macaroni a l’ltalienne. — (1) Boil fib. of Macaroni, place it in a saucepan with 1 gill each of tomato and Madeira sauces and fib. of grated Parmesan cheese, season with \ pinch of pepper and \ pinch of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.