nut-freeegg-freesoy-freefish-freeshellfish-free
Macaroni, Pate of
From Harper's cook book encyclopædia, 1902
Serves 1
Time: thirty minutes to swell the macaroni; to bake, half an hour.
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
922Calories
37 gProtein
141 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories922 kcal
Protein37 g
Carbohydrates141 g
Fiber5.5 g
Sugars8.4 g
Total Fat22 g
Saturated Fat10 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol55 mg
Sodium801 mg
Potassium722 mg
Calcium281 mg
Iron3 mg
Magnesium110 mg
Phosphorus567 mg
Zinc4.1 mg
Copper0.7 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A59 mcg
Vitamin E0.4 mg
Vitamin K1.7 mcg
Vitamin B60.4 mg
Vitamin B120.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.9 mg
Folate50 mcg
Choline27 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 246. The excerpt below is the record exactly as published.
Macaroni, Pate of. — Boil 6 or 8 ozs. of macaroni in good veal broth, drain, and cut it into equal lengths of two inches. Cover the bottom of a. pie-dish with macaroni, and on this lay a quenelle of force-meat, placed equally with any kind of poultry or game, boned and in fillets, sweet- breads, cockscombs, previously stew- ed with truffles or mushrooms, and minced. Put these with alternate layers of the macaroni and meat, and an equal quantity of cream and rich gravy to fill the dish. Bake with a crust over the top. Parmesan cheese should accompany this dish
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.