Macaroni and Kidney Beans
From Carolina cookery from Quaker kitchens, 1924
Recipe by Mrs. F. R. Taylor.
Presented as published in 1924. 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
673Calories
24 gProtein
136 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein24 g
Carbohydrates136 g
Fiber6.6 g
Sugars6.9 g
Total Fat2.9 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium2350 mg
Potassium574 mg
Calcium47 mg
Iron2.9 mg
Magnesium103 mg
Phosphorus352 mg
Zinc2.6 mg
Copper0.6 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C4.2 mg
Vitamin A13 mcg
Vitamin E1.1 mg
Vitamin K1.9 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.6 mg
Folate37 mcg
Choline5.9 mg
Caffeine0 mg
Water72 g
As published
This recipe was extracted from Carolina cookery from Quaker kitchens (1924) by High Point Friends Meeting. Woman's Auxiliary, page 19. The excerpt below is the record exactly as published.
MACARONI AND KIDNEY BEANS 1 cup macaroni % pt. cream tomato sauce 1 tsp. salt 1 ean or 1 pt. cooked 1 qt. water
Cook this with the app: pantry check, scaling, and the assistant.