Macaroni with Mince
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Sprinkle with chopped parsley for decoration.
Presented as published in 1880. 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
1096Calories
66 gProtein
133 gCarbs
33 gFat
Full nutrition (32 nutrients)
Calories1096 kcal
Protein66 g
Carbohydrates133 g
Fiber5.7 g
Sugars4.7 g
Total Fat33 g
Saturated Fat12 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol156 mg
Sodium156 mg
Potassium1061 mg
Calcium54 mg
Iron7.3 mg
Magnesium133 mg
Phosphorus686 mg
Zinc12 mg
Copper0.6 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3 mg
Folate32 mcg
Water181 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 137. The excerpt below is the record exactly as published.
a rich dish of mince made from chicken or veal, -with mushrooms, etc. First butter the basin i somewhat thickly ; take a little maca- ron
Cook this with the app: pantry check, scaling, and the assistant.