Macaroni Tabbedque
From Soups, savouries, sweets, with a chapter on breads, 1889
Presented as published in 1889. 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
1846Calories
72 gProtein
172 gCarbs
97 gFat
Full nutrition (34 nutrients)
Calories1846 kcal
Protein72 g
Carbohydrates172 g
Fiber3.6 g
Sugars89 g
Total Fat97 g
Saturated Fat54 g
Monounsaturated Fat21 g
Polyunsaturated Fat2.8 g
Omega-30.2 g
Cholesterol415 mg
Sodium673 mg
Potassium2768 mg
Calcium2045 mg
Iron2 mg
Magnesium257 mg
Phosphorus1917 mg
Zinc8.8 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D14 mcg
Vitamin C0 mg
Vitamin A537 mcg
Vitamin E1.2 mg
Vitamin K3.2 mcg
Vitamin B61.2 mg
Vitamin B128.4 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2.4 mg
Niacin (B3)3.7 mg
Folate35 mcg
Choline260 mg
Caffeine0 mg
Water1479 g
As published
This recipe was extracted from Soups, savouries, sweets, with a chapter on breads (1889) by Practical housewife, page 34. The excerpt below is the record exactly as published.
A quarter of a pound Naples macaroni ; three pints milk ; a quarter of a pint cream, or less ; a quarter of a pint of thick custard ; some apricot or plum jam
Cook this with the app: pantry check, scaling, and the assistant.