Easy Italian Spaghetti
From The Williamston cook book, 1950
Serve at once or keep hot over boiling water. Serve with grated American cheese sprinkled over the top.
Presented as published in 1950. 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
1257Calories
110 gProtein
21 gCarbs
79 gFat
Full nutrition (34 nutrients)
Calories1257 kcal
Protein110 g
Carbohydrates21 g
Fiber4 g
Sugars6.4 g
Total Fat79 g
Saturated Fat20 g
Monounsaturated Fat22 g
Polyunsaturated Fat8.6 g
Omega-30.3 g
Cholesterol354 mg
Sodium2685 mg
Potassium1896 mg
Calcium312 mg
Iron4.6 mg
Magnesium123 mg
Phosphorus1162 mg
Zinc15 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D4.5 mcg
Vitamin C160 mg
Vitamin A18 mcg
Vitamin E1 mg
Vitamin K0.6 mcg
Vitamin B62.8 mg
Vitamin B123 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)37 mg
Folate62 mcg
Choline315 mg
Caffeine0 mg
Water908 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 44. The excerpt below is the record exactly as published.
EASY ITALIAN SPAGHETTI For spaghetti, buy an 8-ounce box of spaghetti and boil in salted wat- er as directed on box. Sauce 1 lb. ground beef Few drops Texas Pete Hot 1 large onion Sauce 1 large bell pepper 1 teaspoon salt 1 14 oz. bottle catsup 1% cup water 1 tablespoon shortening
Cook this with the app: pantry check, scaling, and the assistant.