Americandinnernut-freeegg-freesoy-freefish-freeshellfish-free
Macaroni Baked with Tomatoes
From Lowney's cook book, 1907
Serves 4
Presented as published in 1907. 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
165Calories
6 gProtein
33 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories165 kcal
Protein5.8 g
Carbohydrates33 g
Fiber1.4 g
Sugars1.2 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium2.7 mg
Potassium99 mg
Calcium9.3 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate8 mcg
Water4.4 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 41. The excerpt below is the record exactly as published.
Macaroni Baked with Tomatoes Arrange layers of cooked macaroni, stewed and sea- soned tomato, and chopped green pepper. Dot each layer with butter. Cover all with buttered cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.