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Macaroni Boiled in Sherry
From The encyclopaedia of practical cookery, 1892
Serves 2
Presented as published in 1892. 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
111Calories
2 gProtein
18 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories111 kcal
Protein2.4 g
Carbohydrates18 g
Fiber0.5 g
Sugars2.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium741 mg
Potassium136 mg
Calcium17 mg
Iron0.7 mg
Magnesium20 mg
Phosphorus44 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate3.7 mcg
Choline5.9 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 404. The excerpt below is the record exactly as published.
Macaroni Boiled in Sherry. — Put joz. of Italian Macaroni into a saucepan with j pint of sherry and water in equal quantities, and boil the Macaroni gently till tender and the moisture has evaporated. Put on a hot dish, sift over caster sugar and 1 pinch of ground cinnamon
Cook this with the app: pantry check, scaling, and the assistant.