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Macaroni with Broth
From Cassell's dictionary of cookery, 1892
Serves 2
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
46Calories
2 gProtein
9 gCarbs
0 gFat
Full nutrition (32 nutrients)
Calories46 kcal
Protein1.6 g
Carbohydrates9.3 g
Fiber0.4 g
Sugars0.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium0.8 mg
Potassium28 mg
Calcium2.6 mg
Iron0.2 mg
Magnesium6.6 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate2.3 mcg
Water1.2 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1807. The excerpt below is the record exactly as published.
Macaroni with Broth. — Take a small quantity of real Italian macaroni, and boil it in water till it is just tender. Drain the water off on a hair sieve, then put the macaroni into a stewpan with some of the broth, and let it simmer for flve or six minutes ; season with a little salt
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