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Italian Spaghetti
From Atlanta women's club cook book, 1921
Serves 2
Presented as published in 1921. 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
885Calories
85 gProtein
28 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories885 kcal
Protein85 g
Carbohydrates28 g
Fiber1.6 g
Sugars2 g
Total Fat49 g
Saturated Fat24 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol248 mg
Sodium3305 mg
Potassium1166 mg
Calcium1049 mg
Iron6.1 mg
Magnesium101 mg
Phosphorus1227 mg
Zinc17 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C16 mg
Vitamin A286 mcg
Vitamin E1.3 mg
Vitamin K12 mcg
Vitamin B61.4 mg
Vitamin B127.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate59 mcg
Choline162 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 106. The excerpt below is the record exactly as published.
ITALIAN SPAGHETTI. 1 lb. beef. 1 can tomatoes. 1 pkg. spaghetti. 14 lb. grated cheese. 1 large green pepper. 1 t-spoon salt. 1 t-spoon black pepper. Dash of garlic
Cook this with the app: pantry check, scaling, and the assistant.