Macaroni with Tomato Sauce
From Trinity cook book, 1925
Add a small pinch of soda to tomatoes, stir and skim before adding to macaroni.
Presented as published in 1925. 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
1016Calories
46 gProtein
119 gCarbs
52 gFat
Full nutrition (34 nutrients)
Calories1016 kcal
Protein46 g
Carbohydrates119 g
Fiber8.7 g
Sugars21 g
Total Fat52 g
Saturated Fat22 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat2.4 g
Omega-30.2 g
Cholesterol145 mg
Sodium4210 mg
Potassium1399 mg
Calcium1002 mg
Iron8.5 mg
Magnesium152 mg
Phosphorus838 mg
Zinc6.6 mg
Copper0.9 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C40 mg
Vitamin A404 mcg
Vitamin E5.2 mg
Vitamin K15 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)5.6 mg
Folate70 mcg
Choline53 mg
Caffeine0 mg
Water522 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 8. The excerpt below is the record exactly as published.
MACARONI WITH TOMATO SAUCE Put one-fourth pound of macaroni into boiling water. Boil rapidly for thirty minutes. Drain and cover with one pint of stewed tomatoes. Add one teaspoonful of salt. Cover and cook thirty minutes. Add one-fourth pound of cheese, grated, one tablespoonful of butter, and heat until the cheese is dissolved and serve. Add a small pinch of soda
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