Macaroni and Tomato Sauce
From Food study, 1917
Use a proportion of flour to achieve desired sauce consistency.
Presented as published in 1917. 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
515Calories
13 gProtein
109 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein13 g
Carbohydrates109 g
Fiber6.6 g
Sugars1.7 g
Total Fat3 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol0 mg
Sodium2243 mg
Potassium227 mg
Calcium313 mg
Iron32 mg
Magnesium52 mg
Phosphorus150 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.7 mg
Folate136 mcg
Choline12 mg
Caffeine0 mg
Water389 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 69. The excerpt below is the record exactly as published.
MACARONI AND TOMATO SAUCE A. Class Experiments. Mix half a tablespoon of cornstarch with quarter of a cup of cold water, and cook, stirring and adding measured amounts of water until you obtain the same consistency as a medium white sauce. What is the comparative thickening power of flour and cornstarch ? B. CORNSTARCH MOLD. Make a cornstarch mold, using a cup of milk, one tablespoon of sugar, a saltspoon of salt, and as much corn- starch as would give the consistency of the thick white sauce used in the last lesson. How will you combine the ingredients? Cook five minutes over the fire, stirring constantly ; then cook covered, over water, until the "raw" taste has disappeared. This will take at least fifteen minutes.1 Remove from the fire, add a few drops of vanilla and pour into a wet mold, and let stand until cold. Serve with chocolate sauce. CHOCOLATE SAUCE. Melt a quarter of a square of chocolate with a quarter of a teaspoon of butter. Add three tablespoons of water, a half cup of sugar and a few grains of salt. Boil until moderately thick; cool, and flavor with a few drops of vanilla. 1 In cooking so small a quantity so long a time, it may be necessary to allow for the increased loss by evaporation. 136 FOOD STUDY C. PREPARE MACARONI AND TOMATO SAUCE. Boil until tender a quarter of a cup of macaroni broken into inch pieces in a pint of boiling water with half a teaspoon of salt. Drain and pour some cold water over it to prevent the pieces from sticking together. Reheat in an equal amount of tomato sauce
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