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Macaroni with Tomatoes
From The national course in home economics, 1917
Serves 1
Presented as published in 1917. 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
174Calories
10 gProtein
16 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories174 kcal
Protein10 g
Carbohydrates16 g
Fiber1.4 g
Sugars4.4 g
Total Fat8.3 g
Saturated Fat4.4 g
Monounsaturated Fat1.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol25 mg
Sodium762 mg
Potassium315 mg
Calcium293 mg
Iron1.8 mg
Magnesium28 mg
Phosphorus216 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.5 mg
Vitamin A75 mcg
Vitamin E1.1 mg
Vitamin K3.4 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate8.8 mcg
Choline16 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 307. The excerpt below is the record exactly as published.
MACARONI WITH TOflATOES. Break one-fourth of a box of macaroni in lengths about two inches, plunge them into a saucepan of boiling salted water and boil for twenty- CEREALS AND FARINACEOUS DISHES. 443 five minutes. Take out, drain, and put them in a baking-dish; mix in one ounce of grated Parmesan cheese, one teacupful of stewed tomatoes, a lump of butter and salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.