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Sweet Macaroni
From The white ribbon cook book, 1894
Serves 6
Presented as published in 1894. 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
182Calories
3 gProtein
43 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories182 kcal
Protein2.6 g
Carbohydrates43 g
Fiber0.6 g
Sugars29 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0.5 mg
Sodium1629 mg
Potassium52 mg
Calcium20 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus40 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.4 mcg
Choline0.7 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 92. The excerpt below is the record exactly as published.
Sweet Macaroni — One-quarter lb. best mac- aroni, 2 quarts water, a pinch of salt, 1 teacup- ful milk, 3^ lb. white sugar, flavoring
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