Macaroni and Tomato
From The Ocklye cookery book, 1909
Presented as published in 1909. 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
683Calories
28 gProtein
118 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein28 g
Carbohydrates118 g
Fiber10 g
Sugars18 g
Total Fat11 g
Saturated Fat4.8 g
Monounsaturated Fat2 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol25 mg
Sodium1525 mg
Potassium1392 mg
Calcium351 mg
Iron4.6 mg
Magnesium131 mg
Phosphorus509 mg
Zinc3.5 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C34 mg
Vitamin A65 mcg
Vitamin E0.3 mg
Vitamin K1.2 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Folate51 mcg
Choline13 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 40. The excerpt below is the record exactly as published.
MACARONI AND TOMATO Ingredients A quarter of a pound of macaroni. One ounce of grated parmesan Onion. cheese. Parsley. Tomato sauce
Cook this with the app: pantry check, scaling, and the assistant.