Macedoine of Vegetables - Italian

Name: Macedoine of Vegetables - Italian
Ingredients: adding a quart of spinach, boiled and chopped; sprinkling a few crumbs, grated Parmesan

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

28Calories

3 gProtein

4 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories28 kcal

Protein3.4 g

Carbohydrates4.4 g

Fiber2.6 g

Sugars0.5 g

Total Fat0.5 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium95 mg

Potassium670 mg

Calcium119 mg

Iron3.3 mg

Magnesium95 mg

Phosphorus59 mg

Zinc0.6 mg

Copper0.2 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C34 mg

Vitamin A563 mcg

Vitamin E2.4 mg

Vitamin K580 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.9 mg

Folate233 mcg

Choline23 mg

Caffeine0 mg

Water110 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 32. The excerpt below is the record exactly as published.

MACEDOINE OF VEGETABLES— ITALIAN Prepare vegetables as for chitchkee (Xo. 192), adding a quart of spinach, boiled and chopped. Butter a mould and spread with layers of the different vegetables, sprinkling a few crumbs, grated Parmesan

Cook this with the app: pantry check, scaling, and the assistant.