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Macaroni, Savoury (a Genoese recipe)
From Cassell's dictionary of cookery, 1892
Serves 3
Time in stock, one hour or more; to bake, ten to fifteen minutes.
Presented as published in 1892. 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
490Calories
26 gProtein
70 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories490 kcal
Protein26 g
Carbohydrates70 g
Fiber7.7 g
Sugars3 g
Total Fat20 g
Saturated Fat6.2 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol48 mg
Sodium546 mg
Potassium392 mg
Calcium507 mg
Iron3.5 mg
Magnesium82 mg
Phosphorus458 mg
Zinc2.5 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0.2 mcg
Vitamin C8.5 mg
Vitamin A252 mcg
Vitamin E2.7 mg
Vitamin K7.5 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate27 mcg
Choline10 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 875. The excerpt below is the record exactly as published.
acaroni, SavouJ^r (a Genoese recipe). — To eight ounces of macaroni, boiled slowly for twenty minutes in salted water, put a quart of stock, and simmer again, but not imtil it has been well drained from the first boiling. When the stock is well absorbed by the macaroni, and the latter is quite tender, mix a dessert-spoonful of unmade mustard with an ounce of butter, add it with quarter of a pound of grated Parmesan, a seasoning of cayenne (about a couple of grains), and as much white pepper as can be put on a sixpence
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