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Macaroni with Tomatoes

Name: Macaroni with Tomatoes
Yield: 6 servings
Cuisine: American
Ingredients: three pints of beef soup; one pound of macaroni; a little salt; grated cheese; sauce made of tomatoes, well boiled, strained, and seasoned with salt and pepper

From Buckeye cookery, 1892

Serves 6

Presented as published in 1892. 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

647Calories

23 gProtein

102 gCarbs

16 gFat

Full nutrition (32 nutrients)

Calories647 kcal

Protein23 g

Carbohydrates102 g

Fiber6.1 g

Sugars3.5 g

Total Fat16 g

Saturated Fat6.8 g

Monounsaturated Fat4.9 g

Polyunsaturated Fat2 g

Omega-30 g

Cholesterol25 mg

Sodium2123 mg

Potassium768 mg

Calcium182 mg

Iron3.7 mg

Magnesium67 mg

Phosphorus348 mg

Zinc3.3 mg

Copper0.5 mg

Manganese1.3 mg

Vitamin D0 mcg

Vitamin C3.7 mg

Vitamin A108 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B120.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)5 mg

Folate55 mcg

Water237 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 189. The excerpt below is the record exactly as published.

Macaroni with TOMATOES. Take three pints of beef soup, clear, and put one pound of maca- roni in it, boil fifteen minutes, with a little salt; then take up the macaroni—which should have absorbed nearly all the liquid—and put it on a flat plate, and sprinkle grated cheese over it thickly, and pour over all plentifully a sauce made of tomatoes, well boiled, strained, and seasoned with salt and pepper

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