Protose and Macaroni

Name: Protose and Macaroni
Ingredients: three pints of water; one cup of broken macaroni; three fourths of a pound of Protose; one medium-sized onion; with salt

From Healthful cookery, 1904

Presented as published in 1904. 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

718Calories

25 gProtein

147 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories718 kcal

Protein25 g

Carbohydrates147 g

Fiber8.2 g

Sugars11 g

Total Fat2.8 g

Saturated Fat0.6 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol0 mg

Sodium59 mg

Potassium629 mg

Calcium114 mg

Iron2.6 mg

Magnesium123 mg

Phosphorus379 mg

Zinc2.8 mg

Copper0.7 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K0.8 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.2 mg

Folate60 mcg

Choline9.2 mg

Caffeine0 mg

Water1569 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 32. The excerpt below is the record exactly as published.

Protose and Macaroni. — Boil in three pints of water, with salt, one cup of broken macaroni, or other of the Italian pastes, and three fourths of a pound of Protose, cut into large dice, with one medium-sized onion

Cook this with the app: pantry check, scaling, and the assistant.