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Poached Eggs on Macaroni
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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
532Calories
25 gProtein
75 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein25 g
Carbohydrates75 g
Fiber3.5 g
Sugars3.8 g
Total Fat14 g
Saturated Fat6.9 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol35 mg
Sodium976 mg
Potassium277 mg
Calcium437 mg
Iron2.7 mg
Magnesium61 mg
Phosphorus428 mg
Zinc3.1 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E0.3 mg
Vitamin K3.1 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.4 mg
Folate52 mcg
Choline11 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 35. The excerpt below is the record exactly as published.
POACHED EGGS ON MACARONI.— Take left-over maca- roni and form in patties with bread or cracker crumbs. Sprinkle a little grated cheese
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