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Stewed Macaroni
From The Pattern cook-book, 1890
Serves 2
Presented as published in 1890. 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
329Calories
12 gProtein
66 gCarbs
1 gFat
Full nutrition (32 nutrients)
Calories329 kcal
Protein12 g
Carbohydrates66 g
Fiber2.8 g
Sugars2.4 g
Total Fat1.3 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium5.3 mg
Potassium198 mg
Calcium19 mg
Iron1.2 mg
Magnesium47 mg
Phosphorus168 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate16 mcg
Water8.8 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 121. The excerpt below is the record exactly as published.
STEWED MACARONI. Boil the macaroni until soft, throw it into a colander, and drain well ; then return it to the kettle, nearly cover with milk, and season with butter, salt and pepper
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