Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
| Sauce | 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
- 1 1/2 cup macaroni
- 1/4 cup of flour may be used in the sauce
- 2 small onions 1-2 small cloves of garlic 1 qt
- 2 small cloves of garlic 1 qt
- 2 teaspns
- 1 1/2 tablespn
- 1 large pt
- salt
- parsley
Directions
1-1½ cup macaroni, according to size 2 small onions 1-2 small cloves of garlic 1 qt. water 1½-2 teaspns. salt
_Sauce_:--
1½ tablespn. oil 1½ tablespn. flour 1 large pt. milk salt, crumbs chopped parsley
Make cream sauce in the usual way with the oil, flour, salt and milk and pour into baking dish, turn into it the macaroni which has been cooked in the salted water with sliced onion and garlic until tender and the water absorbed, and press down into the sauce; sprinkle with crumbs and parsley and bake in moderate oven until bubbling and delicately browned. If preferred, ¼ cup of flour may be used in the sauce.
Make enough of this dish for two days, and another day stir salted tomato into what is left and bake as before for Macaroni in Tomato Sauce.