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Eggs with Spaghetti
From Cookery for every household, 1914
Serves 2
Probable cost: 10 d.
Presented as published in 1914. 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
676Calories
29 gProtein
93 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories676 kcal
Protein29 g
Carbohydrates93 g
Fiber3.8 g
Sugars5.8 g
Total Fat31 g
Saturated Fat6 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat4.6 g
Omega-30.1 g
Cholesterol323 mg
Sodium481 mg
Potassium466 mg
Calcium204 mg
Iron5.4 mg
Magnesium81 mg
Phosphorus474 mg
Zinc3.2 mg
Copper0.4 mg
Manganese1.1 mg
Vitamin D2.3 mcg
Vitamin C0.4 mg
Vitamin A219 mcg
Vitamin E1.2 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)8.6 mg
Folate311 mcg
Choline248 mg
Caffeine0 mg
Water116 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 509. The excerpt below is the record exactly as published.
Eggs with Spaghetti | lb. spaghetti. 1 oz. butter. A pinch of nutmeg. Seasoning. 3 hard-boiled eggs. 2 or 3 table-sps. grated cheese. 1 gill white sauce
Cook this with the app: pantry check, scaling, and the assistant.