Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 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
- 3 tablespoons milk
- 1 teaspoon salt
- twelve cents a pound
- 90 macaroni
- two beaten eggs to the milk
- 3 eggs
- 4 strips
- 4 equal pieces
- 91 taking them out
Directions
Macaroni. A trade article extensively used
abroad where the best kinds cost only ten to twelve cents a pound, and the broken or imperfect sticks not more than seven. It is a valuable article of food, but its use will not become extensive among us while it is so dear.
Like the fine flour of which it is principally com- posed it is deficient in fat, and must be eaten with the addition of butter, cheese or milk.
How cooked. Put into plenty of salted boiling water, and boil twenty or thirty minutes, till it is perfectly tender (if old it takes longer to COOK). 8
90 Macaroni and Noodles.
Drain carefully, pouring it into a cullender or lifting out with a skimmer.
1st. (Best.) Put it in the dish in layers with grated cheese and butter. 2d. Serve with milk and butter sauce. 3d. Add two beaten eggs to the milk and butter sauce.
Like bread and rice, macaroni when
Other Uses. i -i • -i • j i <.
cooked is made into a great number of dishes ; it is added to soups, it is mixed with meat in ragouts, and it is cooked with certain vegetables, as tomatoes.
Arrange the macaroni in a pudding
With Tomatoes. -,.,.? -^ L x \.
dish in layers with grated cheese and stewed tomatoes. Brown in the oven.
This is also a trade article, but that of home manufacture is much better. It may be called one of the German national dishes, so extensive is its use among that people, with whom it often constitutes the main dish of a meal without meat.
Ingredients. 3 eggs, 3 tablespoons milk or water, 1 teaspoon salt, and flour.
To make. Make a hole in the middle of the flour, put in the other ingredients and work to a stiff dough, then cut in 4 strips, knead each till fine grained, roll out as thin as possible and lay the sheet out to dry. When all are rolled begin with the first, cut it into 4 equal pieces, lay the pieces together and shave off very fine as you would cabbage, pick the shavings apart with floured hands and let them dry a little.
To use. Boil them a few at a time in salted water
Bread Making. 91
taking them out with a skimmer and keeping them warm. Strew over them bread crumbs fried in but- ter or use like macaroni. (See page 90.)
These noodles will keep indefinitely when dried hard, therefore when eggs are cheap they may be made and laid up for the winter. The water in which they are boiled is the basis of Noodle Soup; it needs only the addition of a little butter, a tablespoonf ul of chopped parsley and a few of the cooked noodles.
Experimenters have proved that flour in the form of noodles and macaroni is more perfectly digested than even in bread.