Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Macaroni | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three tablespoons of flour
- one quart of boiling water
- a pound of macaroni one quart of boiling water
- salt
- pepper
Directions
Cook as above until very tender; then drain, skin and mash finely ; mix with it butter, salt, and an egg, with two or three tablespoons of flour, and drop by spoonfuls into hot lard.
Mrs. M. C. Gridley, Evanston. Cook macaroni in water until soft ; then put in a deep dish with alternate layers of grated crackers and cheese, a little salt ; fill up the dish with milk and bake one hour.
Pour over one-half a pound of macaroni one quart of boiling water and let it stand for half an hour ; then drain and pour cold water over it ; in a few minutes, drain again and put it in a kettle of boiling milk and water ; when tender, which will be in a few minutes, drain it and season with butter, cream, salt and pepper. Serve hot. If liked, add grated cheese to season.
VALUABLE EECIPES. 179
ONIONS — BOILED.
Select those of uniform size; remove the outer skin, then boil until tender in a large quantity of milk and water ; the flavor will be more delicate. Drain them when tender, and season with butter, salt and pepper.
ONIONS — FRIED.
Peel and slice and fry in lard or butter; season with pepper and salt, and serve hot.