Macaroni
From Practical West African cookery, 1910
The time required for boiling macaroni varies a great deal, according to its freshness. Ribbon macaroni cooks the quickest.
Presented as published in 1910. 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
181Calories
12 gProtein
19 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories181 kcal
Protein12 g
Carbohydrates19 g
Fiber0.8 g
Sugars7.5 g
Total Fat5.8 g
Saturated Fat1.6 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol14 mg
Sodium3010 mg
Potassium560 mg
Calcium27 mg
Iron1.3 mg
Magnesium25 mg
Phosphorus135 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A5.4 mcg
Vitamin E0.2 mg
Vitamin K4.7 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.7 mg
Folate31 mcg
Choline44 mg
Caffeine0 mg
Water450 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 32. The excerpt below is the record exactly as published.
macaroni. 1 pint boiling water or stock. 1 teaspoonful salt, i teaspoonful pepper. A pinch of red pepper
Cook this with the app: pantry check, scaling, and the assistant.