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Spaghetti
From The Henderson cook book, 1914
Serves 4
Presented as published in 1914. 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
74Calories
3 gProtein
11 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein3 g
Carbohydrates11 g
Fiber1.7 g
Sugars4.1 g
Total Fat2.4 g
Saturated Fat1.3 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol6.6 mg
Sodium48 mg
Potassium193 mg
Calcium67 mg
Iron0.4 mg
Magnesium14 mg
Phosphorus65 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A33 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate28 mcg
Choline7.1 mg
Caffeine0 mg
Water98 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 21. The excerpt below is the record exactly as published.
SPAGHETTI. One-half package of spaghetti, 1 can tomatoes, 2 large onions, ^ cup grated pineapple cheese, 1 bowl of any kind of gravy
Cook this with the app: pantry check, scaling, and the assistant.