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Macaroni with Mushrooms
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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
942Calories
33 gProtein
178 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories942 kcal
Protein33 g
Carbohydrates178 g
Fiber8.7 g
Sugars10 g
Total Fat9.6 g
Saturated Fat2.7 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol11 mg
Sodium166 mg
Potassium749 mg
Calcium73 mg
Iron3.4 mg
Magnesium134 mg
Phosphorus496 mg
Zinc3.6 mg
Copper0.8 mg
Manganese2.2 mg
Vitamin D0.1 mcg
Vitamin C5.9 mg
Vitamin A1.8 mcg
Vitamin E0.3 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.2 mg
Folate58 mcg
Choline15 mg
Caffeine0 mg
Water135 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 98. The excerpt below is the record exactly as published.
MACARONI WITH MUSHROOMS. Take one pound of macaroni, break into small pieces and let it cook until tender ; drop in with it a little salt. Put one-half cup of mushrooms (dried) to soak in a little water. When done, drain, then fry two or three slices of bacon, cut some onion fine and put with the gravy, and let it come to a light brown ; remove from the fire and put in three small ppoon- fuls of chopped tomatoes, also the mushrooms, put on the stove and cook slowly twenty minutes. Grate some cheese on a platter
Cook this with the app: pantry check, scaling, and the assistant.