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Macaroni and Cold Beef
From The household gas cookery book, 1900
Serves 3
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
319Calories
11 gProtein
65 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories319 kcal
Protein11 g
Carbohydrates65 g
Fiber2.7 g
Sugars2.6 g
Total Fat9 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol22 mg
Sodium6.7 mg
Potassium232 mg
Calcium21 mg
Iron1.6 mg
Magnesium45 mg
Phosphorus160 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A8.6 mcg
Vitamin E0.2 mg
Vitamin K1.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate32 mcg
Choline1.4 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 3 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 into thin pieces
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