Hamburger and Spaghetti

Name: Hamburger and Spaghetti
Ingredients: 2 cups spaghetti (or 1 package of Tenderoni); 1 large onion; 1/2 pound hamburger; 1 can Cream of Tomato soup; 1 can Tomato Sauce; and celery salt if desired.

From Favorite recipes of Alexandria Ward, 1952

Presented as published in 1952. 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

1518Calories

53 gProtein

284 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories1518 kcal

Protein53 g

Carbohydrates284 g

Fiber15 g

Sugars33 g

Total Fat18 g

Saturated Fat3.8 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat6.8 g

Omega-30.6 g

Cholesterol9.1 mg

Sodium1800 mg

Potassium1697 mg

Calcium507 mg

Iron16 mg

Magnesium201 mg

Phosphorus717 mg

Zinc5.4 mg

Copper1 mg

Manganese3.4 mg

Vitamin D0 mcg

Vitamin C30 mg

Vitamin A14 mcg

Vitamin E1.1 mg

Vitamin K27 mcg

Vitamin B60.7 mg

Vitamin B120.3 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)26 mg

Folate689 mcg

Choline77 mg

Caffeine0 mg

Water433 g

As published

This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 16. The excerpt below is the record exactly as published.

HAMBURGER AND SPAGHETTI 2 cups spaghetti (or 1 package of Tenderoni) cooked until tender. In a large frying pan, brown 1 large onion and 1/2 pound hamburger, brown together, then add 1 can Cream of Tomato soup and 1 can To- mato Sauce, and celery salt if desired.

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