nut-freeegg-freesoy-freefish-freeshellfish-free
Mexican Spaghetti
From Atlanta women's club cook book, 1921
Serves 4
Recipe by Mrs. L. D. Williams.
Presented as published in 1921. 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
645Calories
48 gProtein
72 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories645 kcal
Protein48 g
Carbohydrates72 g
Fiber4.2 g
Sugars4.8 g
Total Fat18 g
Saturated Fat5.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol101 mg
Sodium317 mg
Potassium871 mg
Calcium239 mg
Iron3.7 mg
Magnesium94 mg
Phosphorus577 mg
Zinc4.1 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C44 mg
Vitamin A102 mcg
Vitamin E0.5 mg
Vitamin K3.3 mcg
Vitamin B60.3 mg
Vitamin B120.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.8 mg
Folate233 mcg
Choline18 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 132. The excerpt below is the record exactly as published.
MEXICAN SPAGHETTI. 3 pork chops. 1 Bell pepper. 1 can tomatoes. 1 onion. 1/4 lb. cheese. i/i t-spoon salt. 14 package Spaghetti
Cook this with the app: pantry check, scaling, and the assistant.