Italian Sauce for Spaghetti, Tagliarini, Fish, Etc.

Name: Italian Sauce for Spaghetti, Tagliarini, Fish, Etc.
Ingredients: one-fourth cup of dried mushrooms; a cup of hot water; an onion; a branch of parsley; four tablespoons of olive oil; a large spoon of tomato conserve; a cup of beef stock; pepper; salt

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

257Calories

12 gProtein

59 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories257 kcal

Protein12 g

Carbohydrates59 g

Fiber9 g

Sugars8.9 g

Total Fat0.9 g

Saturated Fat8.7 g

Monounsaturated Fat38 g

Polyunsaturated Fat5.1 g

Omega-30.4 g

Cholesterol0 mg

Sodium489 mg

Potassium1519 mg

Calcium67 mg

Iron1.9 mg

Magnesium108 mg

Phosphorus282 mg

Zinc5 mg

Copper3.1 mg

Manganese0.9 mg

Vitamin D2.2 mcg

Vitamin C13 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0.8 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)10 mg

Folate125 mcg

Choline134 mg

Caffeine0 mg

Water602 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 22. The excerpt below is the record exactly as published.

ALIAN SAUCE FOR SPAGHETTI, TAG- LIARINI, FISH, ETC. Soak one-fourth cup of dried mushrooms in a cup of hot water for half an hour; then drain, (keeping the water), and chop. Mince an onion fine with a branch of parsley and fry until transparent in four tablespoons of olive oil ; add the mushrooms, a large spoon of tomato conserve (No. 121), (or half a can of tomatoes), some chopped parsley, pepper and salt, the mushroom water and a cup of beef stock

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