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To Boil Macaroni
From The art of cookery, 1899
Serves 4
Macaroni is inexpensive and nutritious.
Presented as published in 1899. 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
165Calories
6 gProtein
33 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories165 kcal
Protein5.8 g
Carbohydrates33 g
Fiber1.4 g
Sugars1.2 g
Total Fat0.7 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium2.8 mg
Potassium99 mg
Calcium9.9 mg
Iron0.6 mg
Magnesium24 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate8 mcg
Choline0 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 30. The excerpt below is the record exactly as published.
To Boil Macaroni. — Macaroni is composed of wheat flour and water, and is simply paste of the proper con- sistency formed into certain shapes and dried. But it occupies the anomalous position of being classed among vegetables, and this is the best method of cooking it : Break the macaroni in pieces any length desired, put into well-salted boiling water
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