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Macaroni with Eggs
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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
613Calories
28 gProtein
97 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories613 kcal
Protein28 g
Carbohydrates97 g
Fiber6.8 g
Sugars6.2 g
Total Fat12 g
Saturated Fat5.1 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol204 mg
Sodium5172 mg
Potassium604 mg
Calcium296 mg
Iron3.7 mg
Magnesium99 mg
Phosphorus474 mg
Zinc3.2 mg
Copper0.5 mg
Manganese2.7 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A131 mcg
Vitamin E0.9 mg
Vitamin K21 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate47 mcg
Choline161 mg
Caffeine0 mg
Water107 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 63. The excerpt below is the record exactly as published.
Macaroni with Eggs. — Boil till tender one-half pound of macaroni or spagetti; drain off the water; beat well two eggs and mix in the macaroni. Butter a dish, and put in alternate layers of macaroni and eggs, and grated cheese, pepper and salt. Pour over all about half a teacup of milk
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