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Macaroni Salad
From The National home cook book, 1900
Presented as published in 1900. 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
729Calories
25 gProtein
147 gCarbs
3 gFat
Full nutrition (32 nutrients)
Calories729 kcal
Protein25 g
Carbohydrates147 g
Fiber5.7 g
Sugars4.7 g
Total Fat3.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol0 mg
Sodium47 mg
Potassium861 mg
Calcium131 mg
Iron2.5 mg
Magnesium125 mg
Phosphorus396 mg
Zinc3 mg
Copper0.5 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K134 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate32 mcg
Water224 g
As published
This recipe was extracted from The National home cook book (1900), page 72. The excerpt below is the record exactly as published.
MACARONI SALAD—Break into two-inch pieces required amount of macaroni for a meal. Cook until tender in salt water; when cold mix with the same amount of fine slice cabbage
Cook this with the app: pantry check, scaling, and the assistant.