Macaroni alia Napoli
From À la mode cookery, 1902
Use real Naples tomato paste for best results.
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
1905Calories
66 gProtein
386 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories1905 kcal
Protein66 g
Carbohydrates386 g
Fiber22 g
Sugars38 g
Total Fat8.4 g
Saturated Fat1.4 g
Monounsaturated Fat1 g
Polyunsaturated Fat2.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium659 mg
Potassium3010 mg
Calcium159 mg
Iron11 mg
Magnesium321 mg
Phosphorus1013 mg
Zinc7.3 mg
Copper1.7 mg
Manganese4.8 mg
Vitamin D0 mcg
Vitamin C41 mg
Vitamin A30 mcg
Vitamin E1 mg
Vitamin K5.2 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9 mg
Folate82 mcg
Choline19 mg
Caffeine0 mg
Water251 g
As published
This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 68. The excerpt below is the record exactly as published.
Macaroni alia Napoli Take some clear soup and mix with it some tomato paste, boil it till it becomes the thickness of cream and pour it over a pound of macaroni which has been boiled in milk and strained ; sprinkle a little Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.