Italian Spaghetti

Name: Italian Spaghetti
Ingredients: 3 T. shortening; 1 medium size onion; 14 box sphagetti; 14 cup tomato paste; % |b, hamburger or ground steak; 1 medium size sweet pepper; 1 lb. cheese (grated)

From Wilkes County Home Demonstration Club cook book, 1947

Serves 6 to 8. This is ideal for outdoor suppers.

Presented as published in 1947. 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

2322Calories

110 gProtein

38 gCarbs

194 gFat

Full nutrition (34 nutrients)

Calories2322 kcal

Protein110 g

Carbohydrates38 g

Fiber5.5 g

Sugars15 g

Total Fat194 g

Saturated Fat87 g

Monounsaturated Fat34 g

Polyunsaturated Fat5.4 g

Omega-30.5 g

Cholesterol454 mg

Sodium3011 mg

Potassium1183 mg

Calcium3265 mg

Iron3.1 mg

Magnesium168 mg

Phosphorus2179 mg

Zinc17 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A1433 mcg

Vitamin E3.4 mg

Vitamin K11 mcg

Vitamin B60.5 mg

Vitamin B124.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)2 mg

Niacin (B3)0.4 mg

Folate124 mcg

Choline9.2 mg

Caffeine0 mg

Water345 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 35. The excerpt below is the record exactly as published.

ITALIAN SPHAGETTI 3 T. shortening 1 medium size onion 14 box sphagetti 14 cup tomato paste % |b, hamburger or ground steak 1 medium size sweet pepper 1 lb. cheese (grated)

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