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Macaroni and Tomatoes Italienne
From Cooking for profit, 1886
Serves 2
Avoid making it too strong flavored with tomatoes or too salty.
Presented as published in 1886. 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
725Calories
29 gProtein
117 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories725 kcal
Protein29 g
Carbohydrates117 g
Fiber4.6 g
Sugars3 g
Total Fat15 g
Saturated Fat6.6 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.2 g
Omega-30.1 g
Cholesterol28 mg
Sodium2862 mg
Potassium435 mg
Calcium356 mg
Iron2.4 mg
Magnesium87 mg
Phosphorus505 mg
Zinc3.4 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A73 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.7 mg
Folate37 mcg
Choline4.3 mg
Water21 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 29. The excerpt below is the record exactly as published.
Macaroni and Tomatoes^ Italienne. Price in first-class restaurants 15c — a vegetable side dish of less than \ pound. ^ pound macaroni — J a package, J cup grated cheese. 1 cup thick stewed tomatoes. 1 cup brown meat gravy. Pepper
Cook this with the app: pantry check, scaling, and the assistant.