Plain Macaroni
From Practical West African cookery, 1910
Presented as published in 1910. 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
839Calories
35 gProtein
152 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories839 kcal
Protein35 g
Carbohydrates152 g
Fiber6.4 g
Sugars12 g
Total Fat8.5 g
Saturated Fat2 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol14 mg
Sodium3021 mg
Potassium956 mg
Calcium64 mg
Iron3.6 mg
Magnesium119 mg
Phosphorus471 mg
Zinc3.2 mg
Copper0.8 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A5.4 mcg
Vitamin E0.4 mg
Vitamin K4.9 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate63 mcg
Choline44 mg
Caffeine0 mg
Water468 g
As published
This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 32. The excerpt below is the record exactly as published.
Plain Macaroni. (I). 1 breakfastcupful erf broken macaroni. 1 pint boiling water or stock. 1 teaspoonful salt, i teaspoonful pepper. A pinch of red pepper
Cook this with the app: pantry check, scaling, and the assistant.