Macaroni and Minced Beef
From A second Dudley book of cookery and other recipes, 1914
Presented as published in 1914. 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
2484Calories
136 gProtein
100 gCarbs
166 gFat
Full nutrition (32 nutrients)
Calories2484 kcal
Protein136 g
Carbohydrates100 g
Fiber7.6 g
Sugars12 g
Total Fat166 g
Saturated Fat67 g
Monounsaturated Fat72 g
Polyunsaturated Fat6.9 g
Omega-30 g
Cholesterol503 mg
Sodium1424 mg
Potassium2937 mg
Calcium120 mg
Iron17 mg
Magnesium221 mg
Phosphorus1333 mg
Zinc26 mg
Copper1 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B62.4 mg
Vitamin B1218 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.2 mg
Niacin (B3)26 mg
Folate68 mcg
Water621 g
As published
This recipe was extracted from A second Dudley book of cookery and other recipes (1914) by Dudley, Georgiana Countess of, page 45. The excerpt below is the record exactly as published.
MACARONI AND MINCED BEEF 1%/T INCE finely by chopping or passing through LLL a mincing machine one and half pounds of cold beef. Cook four ounces of macaroni in boiling water until tender ; drain and let cool. Heat up half a pint of tomato sauce in a large stewpan ; 130 HOT MEAT DISHES put in the minced beef and the macaroni. Season carefully with salt and pepper. When thoroughly heated, turn on to a hot dish and garnish with sippets of toasted or fried bread
Cook this with the app: pantry check, scaling, and the assistant.