Macaroni with Raisins

Name: Macaroni with Raisins
Ingredients: sufficient macaroni to fill a half-pint cup; four cups of milk; a half cup of raisins

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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

1197Calories

47 gProtein

186 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories1197 kcal

Protein47 g

Carbohydrates186 g

Fiber7.1 g

Sugars111 g

Total Fat33 g

Saturated Fat18 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat1.6 g

Omega-30.2 g

Cholesterol117 mg

Sodium400 mg

Potassium2364 mg

Calcium1276 mg

Iron2.8 mg

Magnesium197 mg

Phosphorus1245 mg

Zinc5.7 mg

Copper0.5 mg

Manganese1.1 mg

Vitamin D9.4 mcg

Vitamin C2.2 mg

Vitamin A312 mcg

Vitamin E0.7 mg

Vitamin K3.4 mcg

Vitamin B60.9 mg

Vitamin B125.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.5 mg

Niacin (B3)3.3 mg

Folate21 mcg

Choline184 mg

Caffeine0 mg

Water882 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 17. The excerpt below is the record exactly as published.

Macaroni with Raisins. — Break into inch lengths sufficient macaroni to fill a half-pint cup. Heat four cups of milk, and when actively boiling, put in the macaroni and cook until tender. Pour boiling water over a half cup of raisins

Cook this with the app: pantry check, scaling, and the assistant.