Boiled Spaghetti

Ingredients

• 1 tablespoon salt

Method

1. 1

   Boil a saucepan full of water with salt.

2. 2

   Grasp a bunch of spaghetti and pass it slowly into the water.

3. 3

   Cook until soft, drain, mix with butter, add salt to taste, and serve.

Nutrition per serving

As published

This recipe was extracted from The galley guide (1923) by Alexander White Moffat, page 28. The excerpt below is the record exactly as published.

1 tablespoon salt, 1 teaspoon dry mustard, 1 pinch of soda, p3 cup molasses and y2 lb. salt pork cut in small RECIPES 83 cubes, mix and fill up pot with boiling water. Cover and bake slowly in oven for 7 hrs., remove cover and bake 1 hr. more, replenishing pot with boiling water as needed to keep beans covered. Most people will prefer to buy canned baked beans and heat them in a saucepan. 91 1 — String Beans. Cut ends off each bean and with sharp knife cut lengthwise down both sides of each bean to remove strings. Cut each bean across into several short lengths and wash. Place in boiling water to cover and add y2 teaspoon of soda to keep beans green. Boil from 1 to 3 hrs., depending on age of beans, or until soft, adding 1 teaspoon salt to each 2 cups beans when half cooked. Drain, mix with 1 tablespoon butter and additional salt to taste and serve. 912 — Baked Spaghetti (with Cheese). Break spaghetti in short lengths, enough to fill 2 cups, boil it with 1 onion in enough water to cover, replenishing water as necessary until spaghetti is soft and tender. Water should have 1 teaspoon salt in it for each cup spaghetti. Drain, remove onion ; add cup cheese cut up small and teaspoon dry mus¬ tard to 1 cup White Sauce (Recipe No. 1113), stir well and mix with spaghetti. Place in buttered baking dish, cover with dry bread crumbs which have been mixed with melted butter and bake in oven until crumbs are brown. 913 — Boiled Spaghetti

Cook this with the app: pantry check, scaling, and the assistant.