Breakfast
Macaroni à l’Italienne
Start the day with Farmer’s original Macaroni à l’Italienne method, preserved as a source transcription.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- ¾ cup macaroni
- 2 quarts boiling salted water
- ½ onion
- 2 cloves
- 1½ cups Tomato Sauce II
- ½ cup grated cheese
- 2 tablespoons wine
- ½ tablespoon butter
Historical transcription
Source method
- 1
Cook macaroni in boiling salted water, with butter and onion stuck with cloves; drain, remove onion, reheat in Tomato Sauce, add cheese and wine.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.