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Macaroni with Eggs

Name: Macaroni with Eggs
Yield: 1 servings
Ingredients: One-half of a cupful of cold boiled macaroni; two tablespoonfuls of canned mushrooms; three eggs; butter the size of a walnut; one-half cup of milk; salt to taste; pepper to taste

From The national course in home economics, 1917

Serves 1

Recipe by H. B.

Presented as published in 1917. 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

622Calories

35 gProtein

74 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories622 kcal

Protein35 g

Carbohydrates74 g

Fiber3.3 g

Sugars9.2 g

Total Fat31 g

Saturated Fat7.2 g

Monounsaturated Fat6.5 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol604 mg

Sodium349 mg

Potassium615 mg

Calcium257 mg

Iron3.9 mg

Magnesium83 mg

Phosphorus603 mg

Zinc3.8 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D4.2 mcg

Vitamin C0 mg

Vitamin A279 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.9 mg

Niacin (B3)2.1 mg

Folate89 mcg

Choline467 mg

Caffeine0 mg

Water251 g

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 139. The excerpt below is the record exactly as published.

One-half of a cupful of cold boiled macaroni, two tablespoonfuls of canned mushrooms cut in slices, three eggs, butter the size of a walnut and one-half cup of milk, salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.