vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Macaroni with Mince (Maah Lahem Mafroum)
From Banquets of the nations, 1911
Serves 3
Presented as published in 1911. 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
20Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein0.6 g
Carbohydrates4.7 g
Fiber0.9 g
Sugars2.1 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2 mg
Potassium73 mg
Calcium12 mg
Iron0.1 mg
Magnesium5 mg
Phosphorus15 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.7 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate9.5 mcg
Choline3.1 mg
Caffeine0 mg
Water45 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 244. The excerpt below is the record exactly as published.
a good bit of butter and fry an onion in it. Then put in the mince and fry it, stirring all the time till cooked. Boil some macaroni cut in two-inch lengths. Strain and stir in some burnt butter and grated cheese, and flavour with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.