Macaroni with Eggs
From The home science cook book, 1902
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
1472Calories
59 gProtein
266 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories1472 kcal
Protein59 g
Carbohydrates266 g
Fiber11 g
Sugars11 g
Total Fat16 g
Saturated Fat4.3 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol373 mg
Sodium145 mg
Potassium917 mg
Calcium125 mg
Iron5.8 mg
Magnesium198 mg
Phosphorus843 mg
Zinc6.1 mg
Copper1 mg
Manganese3.3 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A149 mcg
Vitamin E1.4 mg
Vitamin K0.7 mcg
Vitamin B60.6 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.1 mg
Folate108 mcg
Choline294 mg
Caffeine0 mg
Water110 g
As published
This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 40. The excerpt below is the record exactly as published.
Macaroni with Eggs. Omit the cheese in the preceding recipe and add two hard-boiled eggs, chopped fine and seasoned with salt and pepper. Macaroni with Ham. To the macaroni and sauce add one cup of fine minced ham, seasoned with mustard, and beat one raw egg into the white sauce. Macaroni with Oysters. Add one cup of oysters, highly seasoned with salt and pepper, to one pint of macaroni. Moisten with one cup of cream or sauce. Cover with crumbs and bake, Macaroni Croquettes. Moisten one pint of boiled macaroni
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