pescatariannut-freeegg-freesoy-free
Macaroni with Oysters
From The new home cook book, 1896
Serves 2
Delicious as a side dish at dinner.
Presented as published in 1896. 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
648Calories
37 gProtein
77 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein37 g
Carbohydrates77 g
Fiber2.8 g
Sugars3.2 g
Total Fat20 g
Saturated Fat10 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol102 mg
Sodium1175 mg
Potassium503 mg
Calcium629 mg
Iron7.1 mg
Magnesium91 mg
Phosphorus673 mg
Zinc53 mg
Copper3.8 mg
Manganese1.2 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)2.7 mg
Folate28 mcg
Choline89 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new home cook book (1896), page 36. The excerpt below is the record exactly as published.
MACARONI WITH OYSTERS. Mrs. F. B. Orr. Boil macaroni in salt water, after which drain through a colander ; take a deep earthern dish or tin, put in alter- nate layers of macaroni and oysters ; sprinkle the layers of macaroni with grated cheese
Cook this with the app: pantry check, scaling, and the assistant.