Macaroni with Tomato Sauce
From The Elm City cook book, 1896
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
1567Calories
36 gProtein
334 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories1567 kcal
Protein36 g
Carbohydrates334 g
Fiber29 g
Sugars19 g
Total Fat11 g
Saturated Fat1.4 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.6 g
Cholesterol0 mg
Sodium13328 mg
Potassium2248 mg
Calcium1299 mg
Iron132 mg
Magnesium205 mg
Phosphorus407 mg
Zinc2.6 mg
Copper0.4 mg
Manganese1.6 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2.7 mg
Riboflavin (B2)2.6 mg
Niacin (B3)32 mg
Folate511 mcg
Choline49 mg
Caffeine0 mg
Water1977 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 32. The excerpt below is the record exactly as published.
MACARONI WITH TOMATO SAUCE. Two quarts of boiling water, one tablespoonful of salt, and twelve sticks of macaroni. Break the macaroni and throw it into the salt and water and boil rapidly for twenty five minutes. Pour off the water, season with salt, pepper and butter. Pour over a pint of tomato sauce
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