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Creamed Spaghetti
From Good Things to Eat as Suggested by Rufus, 1911
Serves 4
Presented as published in 1911. 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
475Calories
15 gProtein
35 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories475 kcal
Protein15 g
Carbohydrates35 g
Fiber1.2 g
Sugars1 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol95 mg
Sodium853 mg
Potassium204 mg
Calcium328 mg
Iron1.5 mg
Magnesium39 mg
Phosphorus300 mg
Zinc2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A69 mcg
Vitamin E0.2 mg
Vitamin K2 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate94 mcg
Choline9.9 mg
Caffeine0 mg
Water518 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 43. The excerpt below is the record exactly as published.
CREAMED SPAGHETTI— Have two quarts of water boil- ing in a kettle and one-third of a pound of spaghetti. Hold a few pieces of the spaghetti at a time in the water and as the ends soften turn them round and round and down into the kettle. When all are in the water put on a cover and cook the spaghetti twenty minutes, then drain. Make a cream sauce with a rounding tablespoon each of flour and butter and one cup of cream. Season with one-half teaspoon of salt and a few grains of pepper. Stir in the spaghetti cut in inch pieces, turn on to a dish, and sprinkle with finely grated cheese
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