Estimated Nutrition (whole recipe, rough)
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Macaroni | not in our table | 0 |
| Water | not in our table | 0 |
| Pudding | 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
- two pounds of beef
- three ounces macaroni
- three cups boiling water
- a quart of tomatpes seasoned
- a cup of rice
- two chopped onions in a covered kettle on the back of the stove
- one layer of the boiled maca- roni in the bottom of a pudding dish
- salt
- pepper
Directions
Mrs. Col. Clifford Thomson, New York City. Place two pounds of beef, well larded with strips of salt pork, and one or two chopped onions in a covered kettle on the back of the stove, until it throws out its juice and is a rich brown ; add a quart of tomatpes seasoned with pepper and salt, and allow this mixture to simmer for two or three hours. Take the quantity of macaroni desired and boil in water for twenty min- utes, after which put one layer of the boiled maca- roni in the bottom of a pudding dish, cover with some of the above mixture, then a layer of grated cheese and so on in layers till your dish is filled, having a layer of cheese on the top ; place in the oven an hour or until it is a rich brown. Commence early in the morning to prepare this dish.
Take about three ounces macaroni and boil till tender in- a stew-pan with a little water ; take a pud- ding dish or pan, warm a little butter in it and put in a layer of macaroni, then a layer of cheese grated or cut in small bits, and sprinkle over with salt, pepper, and small pieces of butter, then add another layer of macaroni, and so on, finishing off with cheese ; pour on rich milk or cream enough" to just come to' the top of the ingredients, and bake from one-half to three-quarters of an hour. Rice may be used instead of macaroni by first cooking as follows : Pick and wash a cup of rice, put in a stew kettle with three cups boiling water and set over the fire, the boiling
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water makes ther kernels retain their shape better than when cold water is used ; when done, put a layer of rice, cheese, etc., alternately as you would mac- aroni, and bake in the same way.