Italiandinner
Italian Spaghetti
From The Relief Societ Cookbook, 1930
Presented as published in 1930. 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
2736Calories
97 gProtein
550 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories2736 kcal
Protein97 g
Carbohydrates550 g
Fiber32 g
Sugars41 g
Total Fat12 g
Saturated Fat2 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol0 mg
Sodium4439 mg
Potassium3770 mg
Calcium259 mg
Iron30 mg
Magnesium477 mg
Phosphorus1472 mg
Zinc11 mg
Copper2.6 mg
Manganese7.3 mg
Vitamin D0 mcg
Vitamin C55 mg
Vitamin A37 mcg
Vitamin E2.8 mg
Vitamin K10 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)6.1 mg
Riboflavin (B2)2.8 mg
Niacin (B3)50 mg
Folate1619 mcg
Choline121 mg
Caffeine0 mg
Water661 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 32. The excerpt below is the record exactly as published.
ITALIAN SPAGHETTI Cook ] 2 lb. spaghetti in salt water until tender. Sauce — 3 tbsp. Italian paste, y2 c. water, v4 c. oil, 1 tsp. black peppsr. Cook 5 minutes. Slice 1 small onion r,o oil and cook, mix oil and water and cook, then add 2 c. tomato sauce and 1 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.