nut-freesoy-freefish-freeshellfish-free
Mince Veal and Macaroni
From Mrs. Maclurcan's cookery book, 1899
Serves 2
A teaspoonful of extract of meat mixed with the macaroni is a great improvement.
Presented as published in 1899. 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
722Calories
53 gProtein
86 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories722 kcal
Protein53 g
Carbohydrates86 g
Fiber3.7 g
Sugars3.3 g
Total Fat22 g
Saturated Fat5.9 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2.4 g
Omega-30 g
Cholesterol317 mg
Sodium825 mg
Potassium840 mg
Calcium75 mg
Iron3.7 mg
Magnesium102 mg
Phosphorus645 mg
Zinc6.6 mg
Copper0.5 mg
Manganese1.1 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.9 mg
Vitamin B122.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)13 mg
Folate61 mcg
Choline183 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 46. The excerpt below is the record exactly as published.
MINCED YEAL AND MACAEONI. f lb. cold veal minced 2 eggs 3 or 4 ozs. ham 1 tablespoonful of butter A teaspoonf ul of breadcrumbs Pepper and salt to taste J lb. macaroni 1 tablespoonful of sauce
Cook this with the app: pantry check, scaling, and the assistant.