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Italian Spaghetti
From The Monmouth Baptist ladies' cook book, 1907
Serves 6
Presented as published in 1907. 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
80Calories
2 gProtein
9 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories80 kcal
Protein2.2 g
Carbohydrates8.7 g
Fiber1.2 g
Sugars2.8 g
Total Fat4.2 g
Saturated Fat1.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol6.7 mg
Sodium44 mg
Potassium136 mg
Calcium53 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus46 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C6.4 mg
Vitamin A22 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate23 mcg
Choline6.1 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 38. The excerpt below is the record exactly as published.
ITALIAN SPAGHETTI. Mrs. Lee Joyce. To one can of tomatoes add two quarts of water and boil. Add ten cents' worth of round steak cut in small pieces. Fry two large onions in bacon grease. Cook all together till meat is tender or about half an hour. Then add a small package of spaghetti and cook another half hour, stirring frequently to prevent burning. Add ten cents' worth of mild cheese
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