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Tomatoes and Macaroni
From The Times cook book, no. 2, 1905
Serves 4
Presented as published in 1905. 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
20Calories
1 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories20 kcal
Protein0.7 g
Carbohydrates4.7 g
Fiber1 g
Sugars2.4 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3 mg
Potassium126 mg
Calcium12 mg
Iron0.2 mg
Magnesium7.1 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C6.9 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline4.3 mg
Caffeine0 mg
Water62 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 157. The excerpt below is the record exactly as published.
TOMATOES AND MACARONI. Mrs. H. A. Paca, 16 Surf street, Ocean Park, Cal. — Open a can of tomatoes, turn them into a granite pan, add salt to taste and pepper, and if liked chop a small onion and add to the tomatoes stew macaroni in water and a speck of salt; when it is tender drain and stir in well with the tomatoes, and add a piece of butter the size of walnut
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