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Macaroni, Italian Style
From The Henderson cook book, 1914
Serves 2
Presented as published in 1914. 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
690Calories
37 gProtein
86 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories690 kcal
Protein37 g
Carbohydrates86 g
Fiber2.8 g
Sugars11 g
Total Fat32 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol106 mg
Sodium1076 mg
Potassium674 mg
Calcium609 mg
Iron2.2 mg
Magnesium92 mg
Phosphorus700 mg
Zinc4.6 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A151 mcg
Vitamin E0.5 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B121.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4 mg
Folate32 mcg
Choline64 mg
Caffeine0 mg
Water201 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 21. The excerpt below is the record exactly as published.
MACARONI, ITALIAN STYLE. One cup of macaroni broken in 1 inch pieces. Cook in boiling salted water until tender about 20 minutes. Drain in strainer and pour over 1 quart water to prevent pieces from adhering. Melt 2 tablespoonfuls butter, add 2 table- spoonfuls flour; when smooth pour gradually while stirring iy2 cups milk. Bring to the boiling point and add 2-3 cup of grated cheese ; season with salt and paprika and add maca- roni. Turn in hot dish and pour over it ^4 cup grated ham
Cook this with the app: pantry check, scaling, and the assistant.