Macaroni Scallops (No. 2)

Name: Macaroni Scallops (No. 2)
Ingredients: Four ounces pipe Macaroni; Two tablespoonfuls of Cream; One small Spanish Onion; Pepper to taste; Four ounces cooked Chestnuts; A little Butter, or Albene; Two ounces grated Cheese

From The Apsley cookery book, 1905

Presented as published in 1905. 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

820Calories

34 gProtein

107 gCarbs

28 gFat

Full nutrition (34 nutrients)

Calories820 kcal

Protein34 g

Carbohydrates107 g

Fiber6.2 g

Sugars9.4 g

Total Fat28 g

Saturated Fat15 g

Monounsaturated Fat6 g

Polyunsaturated Fat1.3 g

Omega-30.1 g

Cholesterol79 mg

Sodium1011 mg

Potassium605 mg

Calcium577 mg

Iron2 mg

Magnesium97 mg

Phosphorus634 mg

Zinc4.4 mg

Copper0.4 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A129 mcg

Vitamin E0.4 mg

Vitamin K2.4 mcg

Vitamin B60.4 mg

Vitamin B120.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)2.2 mg

Folate52 mcg

Choline17 mg

Caffeine0 mg

Water175 g

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 31. The excerpt below is the record exactly as published.

Macaroni Scallops (No. 2). Ingredients. Four ounces pipe Macaroni. Two tablespoonfuls of Cream. One small Spanish Onion. Pepper to taste. Four ounces cooked Chestnuts. A little Butter, or Albene. Two ounces grated Cheese

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