vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Macaroni and Tomatoes
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
431Calories
17 gProtein
73 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories431 kcal
Protein17 g
Carbohydrates73 g
Fiber4.2 g
Sugars9.2 g
Total Fat19 g
Saturated Fat3.8 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol51 mg
Sodium872 mg
Potassium686 mg
Calcium252 mg
Iron2.9 mg
Magnesium66 mg
Phosphorus316 mg
Zinc2.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C135 mg
Vitamin A94 mcg
Vitamin E0.9 mg
Vitamin K5.1 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate100 mcg
Choline26 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 35. The excerpt below is the record exactly as published.
MACARONI AND TOMATOES. Macaroni, % cup. Butter, 2 tablespoons. Onion, 1. Tomato juice, l1/^ cups. Cracker crumbs, % cup. Grated Parmesan cheese, V2 cup.
Cook this with the app: pantry check, scaling, and the assistant.