Italianvegetarianpescatariannut-freesoy-freefish-freeshellfish-free

Eggs with Spaghetti

Name: Eggs with Spaghetti
Yield: 2 servings
Cuisine: Italian
Ingredients: Spaghetti, boiled and chopped fine, 1 cup; Butter, 1 large tablespoon; Fresh mushrooms, 1 cup; Milk, 1 cup; Eggs, well beaten, 6; Salt, 1 teaspoon; Chopped parsley, 1 teaspoon; Pepper, and toast-points

From Around-the-world cook book, 1913

Serves 2

Presented as published in 1913. 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

464Calories

30 gProtein

42 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories464 kcal

Protein30 g

Carbohydrates42 g

Fiber1.8 g

Sugars8.3 g

Total Fat24 g

Saturated Fat7.1 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol588 mg

Sodium1431 mg

Potassium604 mg

Calcium246 mg

Iron4.3 mg

Magnesium60 mg

Phosphorus537 mg

Zinc3.3 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D4.2 mcg

Vitamin C0.7 mg

Vitamin A279 mcg

Vitamin E1.7 mg

Vitamin K0.5 mcg

Vitamin B60.4 mg

Vitamin B122 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.2 mg

Niacin (B3)4.8 mg

Folate184 mcg

Choline476 mg

Caffeine0 mg

Water260 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 49. The excerpt below is the record exactly as published.

EGGS WITH SPAGHETTI Spaghetti, boiled and chopped fine, 1 cup, Butter, 1 large tablespoon, 141 EGGS AROUND-THE-WORLD COOK BOOK Fresh mushrooms, 1 cup, Milk, 1 cup. Eggs, well beaten, 6, Salt, 1 teaspoon. Chopped parsley, 1 teaspoon, Pepper, and toast-points

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