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Macaroni (Genoa)
From With a saucepan over the sea, 1902
Serves 3
Presented as published in 1902. 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
632Calories
38 gProtein
68 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories632 kcal
Protein38 g
Carbohydrates68 g
Fiber2.5 g
Sugars2.1 g
Total Fat30 g
Saturated Fat12 g
Monounsaturated Fat5 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol88 mg
Sodium2056 mg
Potassium484 mg
Calcium697 mg
Iron1.9 mg
Magnesium67 mg
Phosphorus661 mg
Zinc4.8 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A172 mcg
Vitamin E0.5 mg
Vitamin K1.4 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.1 mg
Folate21 mcg
Choline11 mg
Water286 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 49. The excerpt below is the record exactly as published.
MACARONI. (Genoa.) Boil 8 ounces for 20 minutes in salted water, drain it, add i quart of consomme ; when cooked and absorbed, add i teaspoonful of French mus- tard mixed with i ounce of butter and }i pound grated cheese, s
Cook this with the app: pantry check, scaling, and the assistant.