Maccaroni with Tomato Sauce
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Refer to the 6th of January for tomato sauce.
Presented as published in 1884. 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
1542Calories
84 gProtein
44 gCarbs
116 gFat
Full nutrition (34 nutrients)
Calories1542 kcal
Protein84 g
Carbohydrates44 g
Fiber5.9 g
Sugars6.7 g
Total Fat116 g
Saturated Fat66 g
Monounsaturated Fat26 g
Polyunsaturated Fat3.7 g
Omega-30.4 g
Cholesterol346 mg
Sodium2795 mg
Potassium768 mg
Calcium2666 mg
Iron2.3 mg
Magnesium143 mg
Phosphorus1816 mg
Zinc13 mg
Copper0.2 mg
Manganese6.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A738 mcg
Vitamin E2.5 mg
Vitamin K21 mcg
Vitamin B60.5 mg
Vitamin B126.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.6 mg
Folate52 mcg
Choline52 mg
Caffeine0 mg
Water271 g
As published
This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 41. The excerpt below is the record exactly as published.
Maccaroni with tomato sauce. Pommes au riz. Stewed apples with rice. Soup with toasted crusts of bread. Prepare the same as bread soup (see 6th of January). Maccaroni with tomato sauce. Boil a pound of maccaroni in boiling water with a lump of fresh butter, an onion, two heads of cloves, and salt; when done drain the maccaroni and place in a saucepan with five ounces of grated Gruyère cheese, five ounces Parmesan cheese, a pinch of grated nutmeg, some coarse black pepper, and six tablespoonsful of cream
Cook this with the app: pantry check, scaling, and the assistant.