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Macaroni Caruso
From The Hotel St. Francis cook book, 1919
Serves 3
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
674Calories
27 gProtein
121 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories674 kcal
Protein27 g
Carbohydrates121 g
Fiber6.2 g
Sugars6.9 g
Total Fat8.3 g
Saturated Fat3.6 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol18 mg
Sodium702 mg
Potassium664 mg
Calcium225 mg
Iron3 mg
Magnesium102 mg
Phosphorus438 mg
Zinc3.2 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A46 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.6 mg
Folate28 mcg
Choline2.9 mg
Water93 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 190. The excerpt below is the record exactly as published.
Macaroni Caruso. Boil one pound of macaroni in salted water. When done drain off the water, add one-half pound of sliced fresh mushrooms saute in butter, a very little garlic fried in oil, a cup of tomato sauce, and one-half cup of grated cheese
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