Spanish Macaroni (Macarrones Espahol)

Name: Spanish Macaroni (Macarrones Espahol)
Ingredients: *4 cup chopped mushrooms; 2 cups canned tomatoes; 1 cup chopped onions; 1 cup cheese, grated; 1 tablespoon butter; il/2 cups macaroni, cooked; 54 cup ripe olives; % cup chopped pimentos; % cup chopped sweet peppers; 1 teaspoon salt; 3 hard-boiled eggs, sliced

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Presented as published in 1936. 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

1016Calories

44 gProtein

120 gCarbs

52 gFat

Full nutrition (34 nutrients)

Calories1016 kcal

Protein44 g

Carbohydrates120 g

Fiber18 g

Sugars28 g

Total Fat52 g

Saturated Fat20 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.2 g

Omega-30.1 g

Cholesterol131 mg

Sodium4536 mg

Potassium2116 mg

Calcium877 mg

Iron15 mg

Magnesium175 mg

Phosphorus843 mg

Zinc6.4 mg

Copper1 mg

Manganese1.7 mg

Vitamin D0.1 mcg

Vitamin C124 mg

Vitamin A447 mcg

Vitamin E2.1 mg

Vitamin K12 mcg

Vitamin B60.6 mg

Vitamin B121.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)3.1 mg

Folate76 mcg

Choline27 mg

Caffeine0 mg

Water768 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 76. The excerpt below is the record exactly as published.

SPANISH MACARONI {Macarrones Espahol) *4 cup chopped mushrooms 2 cups canned tomatoes 1 cup chopped onions 1 cup cheese, grated 1 tablespoon butter il/2 cups macaroni, cooked SPANISH 183 54 cup ripe olives % cup chopped pimentos % cup chopped sweet peppers 1 teaspoon salt 3 hard-boiled eggs, sliced

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