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Tagliarini
From Cookery and housekeeping, 1882
Serves 1
They are more delicate than macaroni.
Presented as published in 1882. 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
530Calories
20 gProtein
97 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein20 g
Carbohydrates97 g
Fiber0 g
Sugars0.2 g
Total Fat6.6 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium74 mg
Potassium240 mg
Calcium53 mg
Iron7.9 mg
Magnesium40 mg
Phosphorus234 mg
Zinc1.5 mg
Copper0.2 mg
Manganese1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)8.5 mg
Folate224 mcg
Choline147 mg
Caffeine0 mg
Water75 g
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 108. The excerpt below is the record exactly as published.
TAGLIARINI. 265 edge, and bake in an oven for an hour. Serve on a napkin. The timbale will stand on what was the bottom of the mould, and the top must be scored round just inside the edge, so as to form a lid, which is lifted back when the spoon is inserted. Tagliarini. (Italian Recipe.) Make a paste of flour, water, and one or two eggs
Cook this with the app: pantry check, scaling, and the assistant.