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Macaroni, Titellis
From Harper's cook book encyclopædia, 1902
Serves 4
Macaroni prepared after this recipe may be used as a vegetable.
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
592Calories
17 gProtein
94 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein17 g
Carbohydrates94 g
Fiber6.3 g
Sugars8.6 g
Total Fat19 g
Saturated Fat5.9 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol21 mg
Sodium43 mg
Potassium697 mg
Calcium58 mg
Iron2.3 mg
Magnesium84 mg
Phosphorus265 mg
Zinc2 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0.4 mcg
Vitamin C32 mg
Vitamin A89 mcg
Vitamin E1.1 mg
Vitamin K115 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.9 mg
Folate59 mcg
Choline19 mg
Caffeine0 mg
Water251 g
Estimated from matched ingredients across 4 servings.
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, Titellis. — Take lb. of macaroni, boil it in salt and water until soft. Take one quart of toma- toes, half a pint of water, 2 ozs. of fat bacon. ' Cut into small pieces one on- ion, a small bunch of parslev, and boil all these ingredients together for half an hour. Then pass the mixture through a colander, and add a table- spoonful of butte
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