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Macaroni or Spaghetti with Tomato Sauce
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
421Calories
15 gProtein
85 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories421 kcal
Protein15 g
Carbohydrates85 g
Fiber3.6 g
Sugars3 g
Total Fat1.7 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol0 mg
Sodium6.8 mg
Potassium253 mg
Calcium24 mg
Iron3.7 mg
Magnesium60 mg
Phosphorus214 mg
Zinc1.6 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.1 mg
Folate269 mcg
Choline17 mg
Caffeine0 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 294. The excerpt below is the record exactly as published.
MACARONI OR SPAGHETTI WITH TOMATO SAUCE. — Break the macaroni into inch lengths, or the spaghetti into 3-inch lengths: or place the ends of spaghetti in hot water, and coil it as it softens; cover with plenty of water, and boil until soft, about 45 minutes generallv being required. Stir often to prevent it sticking to the kettle. Turn into a sieve and drain thoroughly. Place in- the serving-dish, and cover with tomato sauce. Also serve grated Parmesan cheese
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