Casserole of Spaghetti and Carrots with Peanuts, in Brown Sauce

Name: Casserole of Spaghetti and Carrots with Peanuts, in Brown Sauce
Ingredients: 2 tablespoons flour; 2 teaspoons salt; 4 cup chopped peanuts; 1 cup diced carrots; 3 tablespoons chopped olives; 1 cup cooked spaghetti; 2 cups brown stock; 2 cups water, or 2 bouillon cubes

From Foods that will win the war, 1918

Presented as published in 1918. 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

4029Calories

183 gProtein

198 gCarbs

308 gFat

Full nutrition (34 nutrients)

Calories4029 kcal

Protein183 g

Carbohydrates198 g

Fiber61 g

Sugars40 g

Total Fat308 g

Saturated Fat40 g

Monounsaturated Fat152 g

Polyunsaturated Fat97 g

Omega-30 g

Cholesterol0 mg

Sodium6442 mg

Potassium5726 mg

Calcium729 mg

Iron35 mg

Magnesium1141 mg

Phosphorus2695 mg

Zinc23 mg

Copper7.8 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C3.9 mg

Vitamin A1242 mcg

Vitamin E53 mg

Vitamin K21 mcg

Vitamin B62.7 mg

Vitamin B120 mcg

Thiamin (B1)5.1 mg

Riboflavin (B2)1.7 mg

Niacin (B3)87 mg

Folate1743 mcg

Choline374 mg

Caffeine0 mg

Water1141 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 46. The excerpt below is the record exactly as published.

CASSEROLE OF SPAGHETTI AND CARROTS WITH PEANUTS, IN BROWN SAUCE 2 tablespoons flour 2 teaspoons salt 4 cup chopped peanuts 1 cup diced carrots 3 tablespoons chopped olives 1 cup cooked spaghetti 2 cups brown stock 2 cups water, or 2 bouillon cubes

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