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Macaroni and Tomato Sauce
From Original White House Cookbook, 1887
Serves 1
Refer to Sauces for tomato sauce.
Presented as published in 1887. 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
882Calories
31 gProtein
177 gCarbs
4 gFat
Full nutrition (32 nutrients)
Calories882 kcal
Protein31 g
Carbohydrates177 g
Fiber9.2 g
Sugars10 g
Total Fat3.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium514 mg
Potassium933 mg
Calcium68 mg
Iron4.3 mg
Magnesium143 mg
Phosphorus464 mg
Zinc3.4 mg
Copper0.8 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate41 mcg
Water131 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 138. The excerpt below is the record exactly as published.
MACARONI AND TOMATO SADCE. Divide half a pound of macaroni into four-inch pieces, put it into boil- ing salted water enough to cover it ; boil from fifteen to twenty minutes, then drain ; arrange it neatly on a hot dish and pour tomato sauce
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