pescatariannut-freeegg-freesoy-free
Macaroni with Oysters
From The national course in home economics, 1917
Serves 2
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
740Calories
40 gProtein
96 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories740 kcal
Protein40 g
Carbohydrates96 g
Fiber3.6 g
Sugars3.8 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol118 mg
Sodium1177 mg
Potassium559 mg
Calcium635 mg
Iron7.5 mg
Magnesium104 mg
Phosphorus721 mg
Zinc53 mg
Copper3.9 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A155 mcg
Vitamin E1.5 mg
Vitamin K2.4 mcg
Vitamin B60.2 mg
Vitamin B1212 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)3.1 mg
Folate33 mcg
Choline89 mg
Caffeine0 mg
Water137 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 28. The excerpt below is the record exactly as published.
Macaroni with Oysters Put half a pound of macaroni into plenty of boiling salted water, add one tablespoon of butter, and cook until tender. Drain it well. Put a layer in a buttered baking dish, and then a layer of oysters. Dot v/ith small pieces of butter and season with salt
Cook this with the app: pantry check, scaling, and the assistant.