Macaroni and Tomato Sauce

Name: Macaroni and Tomato Sauce
Ingredients: 1 breakfastcup of macaroni; 1 pint boiling water; 4 tablespoonfuls thick of tomato sauce; 1 teaspoonful salt; i teaspoonful pepper; i teaspoonful sugar; (A tablespoonful of grated cheese if possible)

From Practical West African cookery, 1910

Presented as published in 1910. 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

1077Calories

34 gProtein

218 gCarbs

7 gFat

Full nutrition (34 nutrients)

Calories1077 kcal

Protein34 g

Carbohydrates218 g

Fiber12 g

Sugars12 g

Total Fat7.4 g

Saturated Fat2.1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat2.1 g

Omega-30.1 g

Cholesterol6.6 mg

Sodium3558 mg

Potassium750 mg

Calcium428 mg

Iron35 mg

Magnesium138 mg

Phosphorus470 mg

Zinc3.4 mg

Copper0.6 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C4.3 mg

Vitamin A31 mcg

Vitamin E1.2 mg

Vitamin K5.8 mcg

Vitamin B60.5 mg

Vitamin B120.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)12 mg

Folate166 mcg

Choline20 mg

Caffeine0 mg

Water459 g

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 32. The excerpt below is the record exactly as published.

Macaroni and Tomato Sauce. (I). 1 breakfastcup of macaroni. 1 pint boiling water. 4 tablespoonfuls thick of to- mato sauce. 1 teaspoonful salt. i teaspoonful pepper. i teaspoonful sugar. (A tablespoonful of grated cheese if possible.)

Cook this with the app: pantry check, scaling, and the assistant.