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Plain Boiled Macaroni
From Miss Parloa's new cook book and marketing guide, 1880
Serves 5
Presented as published in 1880. 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
503Calories
14 gProtein
105 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories503 kcal
Protein14 g
Carbohydrates105 g
Fiber6.1 g
Sugars2 g
Total Fat2.8 g
Saturated Fat0.5 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol0 mg
Sodium2263 mg
Potassium236 mg
Calcium256 mg
Iron26 mg
Magnesium55 mg
Phosphorus166 mg
Zinc1.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.3 mg
Folate113 mcg
Choline9.8 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 118. The excerpt below is the record exactly as published.
Plain Boiled Macaroni. Two quarts ot boiling water, one table-spoonful of salt, and twelve sticks of macaroni
Cook this with the app: pantry check, scaling, and the assistant.