Macaroni with Tomato Sauce
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Parmesan cheese is recommended for best results. Can also use a mixture of Parmesan and Gruyère.
Presented as published in 1880. 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
2067Calories
86 gProtein
351 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories2067 kcal
Protein86 g
Carbohydrates351 g
Fiber15 g
Sugars13 g
Total Fat43 g
Saturated Fat15 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat3.6 g
Omega-30.2 g
Cholesterol110 mg
Sodium1665 mg
Potassium1234 mg
Calcium894 mg
Iron6.5 mg
Magnesium275 mg
Phosphorus1434 mg
Zinc10 mg
Copper1.4 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C1.4 mg
Vitamin A205 mcg
Vitamin E1 mg
Vitamin K2 mcg
Vitamin B60.7 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.8 mg
Folate87 mcg
Choline13 mg
Water81 g
As published
This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 134. The excerpt below is the record exactly as published.
a pound of macaroni, wash it thoroughly, and let it boil in plain water till it is tender ; a little salt should be added to the water. A still better method would be to boil the macaroni in a little greasy stock. The water that has been used for boiling a ham, a piece of pickled pork, or a piece of bacon, etc. , would do very well for the purpose. When the macaroni is tender, drain off the water, and turn the macaroni into a dish. Add to it a good-sized spoonful of tomato sauce or some of the conserve of tomato. A little butter should also be added, and a little grated Parmesan cheese
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Cook this with the app: pantry check, scaling, and the assistant.