Pate of Macaroni
From The profession of cookery, from a French point of view, 1894
Can substitute beef with chicken, veal, or sweetbreads.
Presented as published in 1894. 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
410Calories
9 gProtein
90 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories410 kcal
Protein9.1 g
Carbohydrates90 g
Fiber7.8 g
Sugars6.8 g
Total Fat2.5 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.9 g
Cholesterol0 mg
Sodium1080 mg
Potassium347 mg
Calcium337 mg
Iron32 mg
Magnesium43 mg
Phosphorus110 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate156 mcg
Choline21 mg
Caffeine0 mg
Water518 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 65. The excerpt below is the record exactly as published.
Pate of Macaroni. For this half a dozen lengths of macaroni should be broken into small pieces and gently simmered in a pint of boiling water in which an onion and a little salt has boiled. Drain well, in about twenty minutes' time. Place a layer of macaroni at the bottom of a buttered pie-dish, sprinkle grated Parmesan cheese over and a few bits of butter; then cover with pieces of beefsteak which has been previously stewed tender, the gravy thickened and browned and highly seasoned. Fricasseed chicken, veal cut small, or sweet- breads cut into dice, may take the place of beef, but should all have been previously stewed in good gravy. Another layer of macaroni and a CHOICE SUPPER DISHES. 197 covering of cheese
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.