Macaroni-Pastete

Name: Macaroni-Pastete
Ingredients: half a pound of macaroni; half a pound of ham; a quarter of a pound of Parmesan cheese; one pint of sour cream; beaten egg

From National viands à la mode, 1895

Presented as published in 1895. 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

2723Calories

133 gProtein

234 gCarbs

136 gFat

Full nutrition (34 nutrients)

Calories2723 kcal

Protein133 g

Carbohydrates234 g

Fiber8.4 g

Sugars7 g

Total Fat136 g

Saturated Fat74 g

Monounsaturated Fat33 g

Polyunsaturated Fat4.7 g

Omega-30.2 g

Cholesterol491 mg

Sodium5872 mg

Potassium2342 mg

Calcium1619 mg

Iron6.8 mg

Magnesium258 mg

Phosphorus2209 mg

Zinc15 mg

Copper1 mg

Manganese2.5 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A290 mcg

Vitamin E1.4 mg

Vitamin K8.3 mcg

Vitamin B61.8 mg

Vitamin B123.8 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)1.3 mg

Niacin (B3)19 mg

Folate109 mcg

Choline250 mg

Caffeine0 mg

Water564 g

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 13. The excerpt below is the record exactly as published.

acaroni- Pastete Break up half a pound of macaroni ; boil it in salt water and drain off the water on a hair sieve. Chop finely half a pound of ham, grate a quarter of a pound of Parmesan cheese, and mix up together as quickly as possible in a basin ; add one pint of sour cream. Line a buttered and floured tin with puff paste the thickness of the back of a knife, pressing it evenly into the shape, leaving at the top about an inch hanging over. Brush over the inside with beaten egg

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