nut-freeegg-freesoy-freefish-freeshellfish-free

Macaroni and Cold Beef

Name: Macaroni and Cold Beef
Yield: 2 servings
Ingredients: half a tin of tomatoes; one ounce of butter; one ounce of flour; pepper; salt; half a pound of macaroni; the beef

From The household gas cookery book, 1900

Serves 2

Presented as published in 1900. 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

629Calories

38 gProtein

97 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories629 kcal

Protein38 g

Carbohydrates97 g

Fiber4 g

Sugars3.8 g

Total Fat21 g

Saturated Fat3.1 g

Monounsaturated Fat3.6 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol99 mg

Sodium76 mg

Potassium683 mg

Calcium46 mg

Iron4.5 mg

Magnesium87 mg

Phosphorus446 mg

Zinc7.1 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D0.1 mcg

Vitamin C4.2 mg

Vitamin A14 mcg

Vitamin E0.5 mg

Vitamin K3.9 mcg

Vitamin B60.7 mg

Vitamin B122.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)8.6 mg

Folate53 mcg

Choline64 mg

Caffeine0 mg

Water114 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 123. The excerpt below is the record exactly as published.

Macaroni and Cold Beef. Boil half a tin of tomatoes for ten minutes, strain, and make into a sauce with one ounce of butter, one ounce of flour, and pepper and salt. Boil half a pound of macaroni till tender, cut into short pieces and add it to the sauce. Slice the beef

Cook this with the app: pantry check, scaling, and the assistant.