Italian Spaghetti

Name: Italian Spaghetti
Ingredients: 1 stalk celery, cut coarse; 2 cans tomatoes; 1 pound onion, cut up; Salt and pepper to taste; 2 large green peppers, cut coarse; 1-1/2 pounds ground steak; 1 box spaghetti

From Cook book (Methodist church, Garland NC, 1950), 1950

Mrs. John A. Warren.

Presented as published in 1950. 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

231Calories

7 gProtein

53 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories231 kcal

Protein7.3 g

Carbohydrates53 g

Fiber11 g

Sugars26 g

Total Fat1 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium69 mg

Potassium1337 mg

Calcium147 mg

Iron1.6 mg

Magnesium76 mg

Phosphorus198 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C66 mg

Vitamin A101 mcg

Vitamin E1.4 mg

Vitamin K21 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2 mg

Folate122 mcg

Choline44 mg

Caffeine0 mg

Water669 g

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 4. The excerpt below is the record exactly as published.

ITALIAN SPAGHETTI 1 stalk celery, cut coarse 2 cans tomatoes 1 pound onion, cut up Salt and pepper to taste 2 large green peppers , 1 box spaghetti cut coarse 1-1/2 pounds ground steak

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