Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Macaroni | not in our table | 0 |
| Water | 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
- one-quarter pound macaroni in salted water until very tender
- one-half ounce parmesan cheese
- one-quarter ounce cooked tongue cut in fine dice
- one heaped table- spoonful butter
- one inch thick
- six parts
Directions
Boil one-quarter pound macaroni in salted water until very tender. Drain and toss in a saucepan with one heaped table- spoonful butter, one-half ounce Parmesan cheese, one-quarter ounce cooked tongue cut in fine dice. Spread on a well-buttered platter, about one inch thick, cover with a buttered paper, press it well down and set away to cool. Divide with the back of a knife into six parts, roll each one in grated cheese, then in beaten egg and in crumbs. Fry in very hot fat till well browned. Drain and serve on a folded napkin.