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Veroni Macaroni Mould

Name: Veroni Macaroni Mould
Yield: 3 servings
Ingredients: Quarter lb. boiled Veroni macaroni; 1/2 lb. breadcrumbs; 1/2 lb. cooked ham finely minced; 1 teaspoonful chopped parsley; 1 saltspoonful tine herbs; 1 small shalot; 1/2 pint of milk; 3 eggs; 2 oz. butter; salt; pepper; and a cayenne

From Miss Cameron's cookery book, 1898

Serves 3

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

628Calories

35 gProtein

89 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories628 kcal

Protein35 g

Carbohydrates89 g

Fiber5.2 g

Sugars10 g

Total Fat29 g

Saturated Fat4.6 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat2.6 g

Omega-30 g

Cholesterol98 mg

Sodium1327 mg

Potassium729 mg

Calcium270 mg

Iron5.8 mg

Magnesium85 mg

Phosphorus493 mg

Zinc4 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D1.4 mcg

Vitamin C12 mg

Vitamin A61 mcg

Vitamin E0.4 mg

Vitamin K142 mcg

Vitamin B60.5 mg

Vitamin B121.2 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)10 mg

Folate106 mcg

Choline94 mg

Caffeine0 mg

Water148 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 36. The excerpt below is the record exactly as published.

Veroni Macaroni Mould. Quarter lb. boiled Veroni macaroni, \ lb. breadcrumbs, \ lb. cooked ham finely minced, 1 teaspoonful chopped parsley, 1 saltspoonful tine herbs* 1 small shalot ftnfc\7 dkQ\^*A % \^\x& 90 MISS CAMERON'S COOKEBY BOOK. of milk, 3 eggs, 2 oz. butter, salt, pepper

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