Macaroni and Tomatoes
From Plain cookery recipes, 1908
Presented as published in 1908. 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
504Calories
18 gProtein
100 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories504 kcal
Protein18 g
Carbohydrates100 g
Fiber7.6 g
Sugars12 g
Total Fat2.6 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium1023 mg
Potassium1120 mg
Calcium65 mg
Iron4.2 mg
Magnesium106 mg
Phosphorus285 mg
Zinc2 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate20 mcg
Water231 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 47. The excerpt below is the record exactly as published.
Macaroni and Tomatoes. Half a pint tomato sauce One quarter-pound macaroni, (see page 67). Sippets of fried bread
Cook this with the app: pantry check, scaling, and the assistant.