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Macaroni Milanese

Name: Macaroni Milanese
Yield: 1 servings
Ingredients: 2 tablespoons butter; 1/2 cup brown stock; 1 tablespoon flour; 1/2 cup strained tomatoes; 1/4 teaspoon salt; 1 cup cooked macaroni; 1/4 teaspoon paprika; 1/4 cup Parmesan cheese

From The Institute cook book, 1913

Serves 1

Presented as published in 1913. 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

839Calories

35 gProtein

151 gCarbs

32 gFat

Full nutrition (34 nutrients)

Calories839 kcal

Protein35 g

Carbohydrates151 g

Fiber7.8 g

Sugars9.6 g

Total Fat32 g

Saturated Fat4 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol83 mg

Sodium1718 mg

Potassium1106 mg

Calcium273 mg

Iron4.6 mg

Magnesium136 mg

Phosphorus564 mg

Zinc4 mg

Copper0.7 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A65 mcg

Vitamin E0.5 mg

Vitamin K1.1 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.7 mg

Folate48 mcg

Choline9.1 mg

Caffeine0 mg

Water248 g

As published

This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 175. The excerpt below is the record exactly as published.

ACARONI MILANAISE 2 tablespoons butter Vi cup brown stock 1 tablespoon flour 1/2 cup strained tomatoes 14 teaspoon salt 1 cup cooked macaroni 1/4 teaspoon paprika V4 cup Parmesan cheese M

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