Plain Spaghetti
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
4484Calories
119 gProtein
944 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories4484 kcal
Protein119 g
Carbohydrates944 g
Fiber56 g
Sugars16 g
Total Fat25 g
Saturated Fat4.1 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat9.8 g
Omega-30.1 g
Cholesterol0 mg
Sodium22619 mg
Potassium2036 mg
Calcium2527 mg
Iron269 mg
Magnesium468 mg
Phosphorus1387 mg
Zinc9.8 mg
Copper1.3 mg
Manganese6.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K0.5 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)9.5 mg
Riboflavin (B2)6.9 mg
Niacin (B3)96 mg
Folate2097 mcg
Choline167 mg
Caffeine0 mg
Water3119 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 9. The excerpt below is the record exactly as published.
PLAIN SPAGHETTI 4 quarts rapidly boiling water 2 tablespoons salt 1 pound spaghetti
Cook this with the app: pantry check, scaling, and the assistant.