Timbale of Macaroni

Name: Timbale of Macaroni
Ingredients: your macaroni; an onion stuck with cloves; strong gravy; equal quantities of grated Gruyère and Parmesan cheese; minced fricassée, or roast breast of chicken

From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884

Presented as published in 1884. 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

14Calories

0 gProtein

3 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories14 kcal

Protein0.3 g

Carbohydrates3.3 g

Fiber1.7 g

Sugars0.1 g

Total Fat0.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium14 mg

Potassium51 mg

Calcium32 mg

Iron0.6 mg

Magnesium13 mg

Phosphorus5.2 mg

Zinc0.1 mg

Copper0 mg

Manganese3 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0.4 mcg

Vitamin E0.4 mg

Vitamin K7.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate1.3 mcg

Choline1.9 mg

Caffeine0 mg

Water0.5 g

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 120. The excerpt below is the record exactly as published.

Timbale of maccaroni. Cook your maccaroni in boiling water, and season with an onion stuck with cloves, salt, and a few slices of carrot ; when done, drain, and warm in a saucepan, with strong gravy, equal quantities of grated Gruyère and Parmesan cheese, a very little grated household cheese, and some minced fricassée, or roast breast of chicken

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