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Macaroni (Palermo)
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
628Calories
39 gProtein
52 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein39 g
Carbohydrates52 g
Fiber3.1 g
Sugars8.9 g
Total Fat28 g
Saturated Fat9 g
Monounsaturated Fat12 g
Polyunsaturated Fat5 g
Omega-30 g
Cholesterol169 mg
Sodium1080 mg
Potassium742 mg
Calcium52 mg
Iron2.7 mg
Magnesium72 mg
Phosphorus415 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D1 mcg
Vitamin C23 mg
Vitamin A68 mcg
Vitamin E0.8 mg
Vitamin K3.2 mcg
Vitamin B60.8 mg
Vitamin B121.1 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate42 mcg
Choline165 mg
Caffeine0 mg
Water236 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 50. The excerpt below is the record exactly as published.
MACARONI. (Palermo.) Mince i onion, and fry it in butter, add a little flour, and J^ can of tomatoes, salt, pepper, a spoonful of sugar, and cook 20 minutes. Strain 10 I4S With a Saucepan over the Sea it, add I cup each of cooked macaroni, chopped ham, and chicken, and 3 green peppers, cooked, and finely shredded, and free from seeds, the yolk of I egg, and ^ cup of boiling milk or broth
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