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Macaroni Espagnole

Name: Macaroni Espagnole
Yield: 2 servings
Ingredients: i lb. macaroni; 1 large onion; 3 tomatoes; Saltspoonfiil cayenne; Teaspoonful salt; Butter

From Mrs. Maclurcan's cookery book, 1899

Serves 2

Presented as published in 1899. 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

871Calories

30 gProtein

176 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories871 kcal

Protein30 g

Carbohydrates176 g

Fiber8.5 g

Sugars9.2 g

Total Fat3.5 g

Saturated Fat0.7 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol0 mg

Sodium1183 mg

Potassium615 mg

Calcium66 mg

Iron3.1 mg

Magnesium128 mg

Phosphorus450 mg

Zinc3.3 mg

Copper0.7 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C5.6 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.9 mg

Folate55 mcg

Choline4.6 mg

Caffeine0 mg

Water89 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 82. The excerpt below is the record exactly as published.

MACAEONI ESPAGNOLE. i lb. macaroni 1 large onion 3 tomatoes Saltspoonfiil cayenne Teaspoonful salt Butter

Cook this with the app: pantry check, scaling, and the assistant.