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Macaroni with Tomato
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Spaghetti and Vermicelli may be cooked in any way in which macaroni is cooked.
Presented as published in 1914. 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
673Calories
24 gProtein
136 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories673 kcal
Protein24 g
Carbohydrates136 g
Fiber5.7 g
Sugars4.7 g
Total Fat8.2 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol16 mg
Sodium595 mg
Potassium404 mg
Calcium40 mg
Iron2.5 mg
Magnesium95 mg
Phosphorus341 mg
Zinc2.5 mg
Copper0.5 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.3 mg
Folate38 mcg
Choline0 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 19. The excerpt below is the record exactly as published.
MACARONI WITH TOMATO. 1 t. chopped onion iy2 C. strained tomato 1 T. butter 1/2 t. salt 1 T. flour 1 pint boiled macaroni
Cook this with the app: pantry check, scaling, and the assistant.