Spaghetti
From Dainty dinners and dishes for Jewish families, 1907
Presented as published in 1907. 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
1720Calories
61 gProtein
341 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories1720 kcal
Protein61 g
Carbohydrates341 g
Fiber15 g
Sugars13 g
Total Fat9 g
Saturated Fat2.4 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.6 g
Omega-30.1 g
Cholesterol6.6 mg
Sodium164 mg
Potassium1078 mg
Calcium165 mg
Iron15 mg
Magnesium245 mg
Phosphorus910 mg
Zinc6.8 mg
Copper1.3 mg
Manganese4.2 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A17 mcg
Vitamin E0.5 mg
Vitamin K0.6 mcg
Vitamin B60.7 mg
Vitamin B120.1 mcg
Thiamin (B1)4 mg
Riboflavin (B2)1.8 mg
Niacin (B3)33 mg
Folate1075 mcg
Choline70 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 83. The excerpt below is the record exactly as published.
SPAGHETTI. | lb. spaghetti (finest maca- 1 large tablespoonful tomato roni). puree. 1 large tablespoon ful grated cheese.
Cook this with the app: pantry check, scaling, and the assistant.