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Macaroni and Gravy
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Cut macaroni into quarter-inch lengths before adding gravy.
Presented as published in 1898. 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
118Calories
5 gProtein
22 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories118 kcal
Protein4.6 g
Carbohydrates22 g
Fiber1 g
Sugars0.8 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0.8 mg
Sodium160 mg
Potassium83 mg
Calcium7.5 mg
Iron0.5 mg
Magnesium16 mg
Phosphorus61 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.6 mg
Folate5.6 mcg
Choline1.6 mg
Caffeine0 mg
Water25 g
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 302. The excerpt below is the record exactly as published.
Macaroni and Gravy. — Boil an ounce or more of pipe Macaroni in boiling salted water for fifteen minutes (see page 411). Drain it thoroughly, and return it to the hot, dry pan. Add a teacupful of clear gravy
Cook this with the app: pantry check, scaling, and the assistant.