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Macaroni with Cockles
From The encyclopaedia of practical cookery, 1892
Serves 4
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
433Calories
16 gProtein
87 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories433 kcal
Protein16 g
Carbohydrates87 g
Fiber4.1 g
Sugars3.8 g
Total Fat1.8 g
Saturated Fat1.4 g
Monounsaturated Fat4.9 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol0 mg
Sodium9 mg
Potassium332 mg
Calcium30 mg
Iron2.6 mg
Magnesium64 mg
Phosphorus222 mg
Zinc1.7 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C5.8 mg
Vitamin A18 mcg
Vitamin E0.3 mg
Vitamin K21 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.3 mg
Folate27 mcg
Choline2.2 mg
Caffeine0 mg
Water47 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 405. The excerpt below is the record exactly as published.
Macaroni with Cockles. — Teel a quantity of tomatoes, cut them in slices, and remove the seeds ; put them in a stew- pan with a peeled clove of garlic, and keep simmering gently at the side of the fire for two hours, stirring frequently. Season with salt and pepper, mix in 2 table-spoonfuls of olive oil, and boil for ten minutes longer ; then mix with it 1 table-spoonful of finely-minced parsley. Put plenty of cockles in a saucepan, place over a brisk fire until their shells open, then pick them out, strain the liquor of the cockles through a piece of muslin, and mix it and the cockles with the tomatoes. Have ready boiled jib. of Macaroni
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