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Macaroni, al’Italienne
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Presented as published in 1913. 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
329Calories
11 gProtein
47 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories329 kcal
Protein11 g
Carbohydrates47 g
Fiber2.1 g
Sugars2.1 g
Total Fat11 g
Saturated Fat1.3 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol6.6 mg
Sodium227 mg
Potassium226 mg
Calcium84 mg
Iron1.2 mg
Magnesium38 mg
Phosphorus168 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate17 mcg
Choline1.8 mg
Caffeine0 mg
Water35 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 107. The excerpt below is the record exactly as published.
Macaroni, al’Italtenne Polish Salad Apricot Parfait Coffee *Macaroni, a I’Italienne—% pound macaroni, 2 tablespoons flour, 2 tablespoons Crisco, salt and paprika to taste, 14 cup brown stock, % cup tomato pulp, and % cup grated cheese.
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