vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Timbale of Macaroni
From Mrs. Roundell's Practical cookery book, 1898
Serves 4
Optionally line the mould with puff paste.
Presented as published in 1898. 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
421Calories
15 gProtein
85 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein15 g
Carbohydrates85 g
Fiber3.6 g
Sugars3 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium21 mg
Potassium258 mg
Calcium38 mg
Iron1.5 mg
Magnesium65 mg
Phosphorus214 mg
Zinc1.6 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate20 mcg
Choline0 mg
Caffeine0 mg
Water484 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 132. The excerpt below is the record exactly as published.
Timbale of Macaroni. — Boil one pound of pipe macaroni in two quarts of water, with peppercorns and salt. When tender drain it on a sieve, and leave it to get cold. Then cut the macaroni into pieces half an inch long, butter a round plain pudding mould well, and arrange the pieces of macaroni with their ends on the bottom of the mould, sticking upright side by side quite close together. Lay other rows of Macaroni round the side of the mould in the same way, lying one upon the other with the cut ends against the side of the mould. Then take the cold mince and sauce, wet a spoon and press the mince little by little against the macaroni with the back of the spoon till the mould is completely filled to the very top. Put a buttered paper over the mince, and steam for one hour. Grated cheese should flavour the sauce
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.