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Spaghetti
From The national course in home economics, 1917
Serves 1
Recipe by E. T.
Presented as published in 1917. 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
239Calories
11 gProtein
30 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories239 kcal
Protein11 g
Carbohydrates30 g
Fiber0.8 g
Sugars12 g
Total Fat8.2 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium2427 mg
Potassium422 mg
Calcium306 mg
Iron0.8 mg
Magnesium42 mg
Phosphorus293 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.1 mg
Folate59 mcg
Choline47 mg
Caffeine0 mg
Water217 g
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 329. The excerpt below is the record exactly as published.
SPAGHETTI. Break a package of spaghetti into a saucepan. Cover it with boiling water and add a teaspoonful of salt. Cook ten minutes; then immerse in cold water; drain from a colander and place for a few moments in an oven with door open. Then put a layer of spaghetti into a dish and pour over it a little milk, add a dash of salt and a few bits of butter. Over this sprinkle a layer of grated cheese (Parmesan is the best)
Cook this with the app: pantry check, scaling, and the assistant.