Baked Spaghetti and Tomato
From Household science and arts, 1913
Presented as published in 1913. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
1201Calories
42 gProtein
237 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories1201 kcal
Protein42 g
Carbohydrates237 g
Fiber15 g
Sugars25 g
Total Fat9.2 g
Saturated Fat1.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat3.5 g
Omega-30 g
Cholesterol0 mg
Sodium1647 mg
Potassium1409 mg
Calcium366 mg
Iron16 mg
Magnesium189 mg
Phosphorus599 mg
Zinc4.8 mg
Copper1.2 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C30 mg
Vitamin A34 mcg
Vitamin E3.5 mg
Vitamin K16 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)2.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)23 mg
Folate566 mcg
Choline83 mg
Caffeine0 mg
Water375 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 19. The excerpt below is the record exactly as published.
2 c. boiled spaghetti (seasoned) li c. stewed tomatoes 1 c. buttered bread crumbs m boiling, salted water, allowing 1 table- spoon of salt to 1 quart of water, and using enough boiling water to cover it well. Pour the macaroni into a colander and run cold water through to keep pieces from adhering. Reheat it; season it with salt, pepper, and butter. Serve it very hot. Boiled macaroni may be served plain or with white sauce or tomato sauce. BAKED MACARONI WITH CHEESE Cook the macaroni as in No. 48. Put a layer of boiled macaroni into a buttered baking dish, sprinkle over it one half of the grated cheese and add one half of the white sauce. Repeat. Put buttered crumbs on top and bake it in a moderate oven until the sauce boils up around sides of the dish and the crumbs become brown. BAKED SPAGHETTI AND TOMATO
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