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Chicken Spaghetti
From Atlanta women's club cook book, 1921
Serves 6
Presented as published in 1921. 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
773Calories
44 gProtein
91 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories773 kcal
Protein44 g
Carbohydrates91 g
Fiber4.8 g
Sugars5.7 g
Total Fat27 g
Saturated Fat6.9 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol119 mg
Sodium117 mg
Potassium675 mg
Calcium72 mg
Iron5.7 mg
Magnesium102 mg
Phosphorus462 mg
Zinc3.8 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0.3 mcg
Vitamin C9.3 mg
Vitamin A71 mcg
Vitamin E0.7 mg
Vitamin K4.2 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate291 mcg
Choline112 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 78. The excerpt below is the record exactly as published.
CHICKEN SPAGHETTI. 2 lb. chicken. IV2 lbs. spaghetti. Boil chicken until tender, remove meat from bones and chop fine. Boil spaghetti in chicken broth until broth is absorbed. DRESSING. 1 small can tomatoes. 2 onions cut fine. 1 t-spoon celery salt. Vs t-spoon red pepper. Salt to taste. 1 tbls butter
Cook this with the app: pantry check, scaling, and the assistant.