dinnerdairy-freenut-freesoy-freefish-freeshellfish-free
Macaroni with Tomatoes
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
293Calories
11 gProtein
39 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein11 g
Carbohydrates39 g
Fiber11 g
Sugars10 g
Total Fat13 g
Saturated Fat4.5 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol21 mg
Sodium9958 mg
Potassium916 mg
Calcium166 mg
Iron3.4 mg
Magnesium79 mg
Phosphorus177 mg
Zinc1.2 mg
Copper0.5 mg
Manganese3.6 mg
Vitamin D0.1 mcg
Vitamin C28 mg
Vitamin A61 mcg
Vitamin E1.1 mg
Vitamin K51 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate52 mcg
Choline35 mg
Caffeine0 mg
Water266 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 63. The excerpt below is the record exactly as published.
Macaroni with Tomatoes. — Cook the macaroni as for cheese, abont one-fourth of a package. While that is cooking, open a can of tomatoes and put in another vessel on the stove, chop- ping the hard lumps. Then take two slices of breakfast bacon and fry until crisp. If you like you can cut this in small bits and put in the tomatoes. Then take one onion the size of an egg, and slice and fry in the grease of the bacon, and put the grease, onion and mocaroni in the tomatoes and cook about one hour, or until thick ; salt and pepper to taste
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.