Macaroni and Tomatoes
From Use and preparation of food, 1919
Presented as published in 1919. 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
342Calories
21 gProtein
31 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories342 kcal
Protein21 g
Carbohydrates31 g
Fiber2 g
Sugars18 g
Total Fat15 g
Saturated Fat8.9 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol47 mg
Sodium1018 mg
Potassium844 mg
Calcium625 mg
Iron1.1 mg
Magnesium58 mg
Phosphorus515 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A351 mcg
Vitamin E1.2 mg
Vitamin K13 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.7 mg
Folate50 mcg
Choline14 mg
Caffeine0 mg
Water366 g
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 14. The excerpt below is the record exactly as published.
Macaroni, * package. Tomatoes, 1 cud. Medium white sauce, 1 cup. Bread crumbs. Grated cheese, 4 tablespoons. Salt and pepper. Break the macaroni into half-inch pieces and cook in boiling salted water until tender. Drain and blanch. Cover with the white sauce seasoned with salt, pepper, and cheese. Beginning with a layer of macaroni, jilace alternate layers of macaroni and tomatoes
Cook this with the app: pantry check, scaling, and the assistant.