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Macaroni (Citizen Style)
From Practical household cookery, 1891
Serves 4
Presented as published in 1891. 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
733Calories
29 gProtein
133 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories733 kcal
Protein29 g
Carbohydrates133 g
Fiber5.4 g
Sugars6.4 g
Total Fat20 g
Saturated Fat3 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol49 mg
Sodium429 mg
Potassium532 mg
Calcium167 mg
Iron2.5 mg
Magnesium100 mg
Phosphorus446 mg
Zinc3.2 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A34 mcg
Vitamin E0.3 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.8 mg
Folate37 mcg
Choline13 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Practical household cookery (1891) by E. Duret, page 25. The excerpt below is the record exactly as published.
HACABONI (CITIZEN STYLE). Boil one pound and a half of macaroni ; strain, and put it in a stewpan on the fire with two ounces of butter, one pint of good broth ; salt and pepper to taste. Boil it ; sprinkle over two ounces of grated cheese
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