My Favorite Spaghetti

Ingredients

• half a pound of spaghetti
• a teaspoonful of salt
• a pint of good stock
• a teaspoonful of beef extract
• two rounding tablespoonfuls of butter
• two tablespoonfuls of tomato paste
• half a cupful of good cream
• grated parmesan

Method

1. 1

   Grasp spaghetti and put ends in boiling water, pressing until submerged.

2. 2

   Shake apart with a fork, add salt, and boil for twenty minutes.

3. 3

   Drain, cool in cold water, and drain again.

4. 4

   Return to kettle, cover with stock and beef extract, cook slowly for twenty minutes.

5. 5

   Add salt, butter, and tomato paste mixed with cream.

6. 6

   Stir until boiling, then serve on a platter with parmesan.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 15. The excerpt below is the record exactly as published.

MY FAVORITE SPAGHETTI Grasp half a pound of spaghetti in your hand, put the ends down in a kettle of boiling water, and as they soften, slightly press until the whole is under the water. Shake it apart with a fork, add a teaspoonful of salt, and boil rapidly for twenty minutes. Drain, throw it in cold water for fifteen minutes, and drain again. Return it to the kettle, cover with a pint of good stock to which you have added a teaspoonful of beef ex- tract. Cook slowly for twenty minutes; add a level teaspoonful of salt, two rounding tablespoon- fuls of butter, and two tablespoonfuls of tomato My Best 250 Recipes 55 paste mixed with half a cupful of good cream. Stir constantly until it reaches the boiling point. Turn on a large platter, and pass with it grated parmesan

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