Macaroni with Tomato

Name: Macaroni with Tomato
Ingredients: cooked and rinsed macaroni; fresh or canned tomatoes; rolled bread crumbs; tiny lumps of butter

From Cookery for little girls, 1910

Presented as published in 1910. 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

1112Calories

39 gProtein

216 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories1112 kcal

Protein39 g

Carbohydrates216 g

Fiber12 g

Sugars15 g

Total Fat20 g

Saturated Fat1.8 g

Monounsaturated Fat1.5 g

Polyunsaturated Fat3.3 g

Omega-30 g

Cholesterol31 mg

Sodium810 mg

Potassium963 mg

Calcium252 mg

Iron7.9 mg

Magnesium157 mg

Phosphorus552 mg

Zinc4.3 mg

Copper0.9 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C20 mg

Vitamin A63 mcg

Vitamin E1.1 mg

Vitamin K19 mcg

Vitamin B60.5 mg

Vitamin B120.4 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)11 mg

Folate170 mcg

Choline26 mg

Caffeine0 mg

Water168 g

As published

This recipe was extracted from Cookery for little girls (1910) by Olive Hyde Foster, page 23. The excerpt below is the record exactly as published.

MACARONI WITH TOMATO For baked macaroni with tomato, have the lit- tle cook put in her baking dish first a layer of the cooked and rinsed macaroni, then a layer of tomatoes, either fresh or canned, but well sea- soned, then another layer of macaroni, then one of tomatoes, and on the top sprinkle rolled bread crumbs. Scatter tiny lumps of butter

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