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Macaroni and Tomato Dish
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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
347Calories
21 gProtein
28 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories347 kcal
Protein21 g
Carbohydrates28 g
Fiber4.5 g
Sugars11 g
Total Fat17 g
Saturated Fat9.5 g
Monounsaturated Fat4 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol53 mg
Sodium1078 mg
Potassium699 mg
Calcium589 mg
Iron1 mg
Magnesium54 mg
Phosphorus468 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C32 mg
Vitamin A201 mcg
Vitamin E1.1 mg
Vitamin K13 mcg
Vitamin B60.4 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.1 mg
Folate56 mcg
Choline28 mg
Caffeine0 mg
Water297 g
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 294. The excerpt below is the record exactly as published.
MACARONI AND TOMATO DISH.— Boil macaroni in salt- ed water for 20 minutes, and drain. Have ready 1 cup of onions, fried in gravy or butter, also J^ a cup of grated cheese. Put a layer of macaroni in a greased dish, then a layer of cheese, anothejr of macaroni, then fried onions, and 1 cup or more of tomatoes
Cook this with the app: pantry check, scaling, and the assistant.