soy-freefish-freeshellfish-free
Nut and Macaroni Savory
From A calendar of dinners, with 615 recipes, 1913
Serves 4
Serve hot with brown sauce.
Presented as published in 1913. 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
843Calories
23 gProtein
63 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories843 kcal
Protein23 g
Carbohydrates63 g
Fiber5.4 g
Sugars11 g
Total Fat56 g
Saturated Fat3.7 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol22 mg
Sodium230 mg
Potassium757 mg
Calcium352 mg
Iron2.6 mg
Magnesium251 mg
Phosphorus698 mg
Zinc3.8 mg
Copper1.2 mg
Manganese1.2 mg
Vitamin D1.8 mcg
Vitamin C1.3 mg
Vitamin A58 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.9 mg
Folate23 mcg
Choline34 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 73. The excerpt below is the record exactly as published.
Nut and Macaroni Savory 4 tablespoonfuls melted Crisco 3 cupfuls milk ¥Y% |b. chopped Brazil nuts 2 tablespoonfuls chopped 1 cupful boiled macaroni parsley 134 cupfuls breadcrumbs Salt, pepper, and powdered 2 eggs mace to taste Brown sauce
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