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Spaghetti

Name: Spaghetti
Yield: 6 servings
Ingredients: Two pounds of chuck roast; 1 can tomatoes; 1 can champignons; 1 pint water; 1 large handful imported spaghetti; 1 pound New York cream cheese; 1 large onion; butter size of a walnut

From Kentucky receipt book, 1903

Serves 6

Presented as published in 1903. 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

635Calories

48 gProtein

8 gCarbs

61 gFat

Full nutrition (34 nutrients)

Calories635 kcal

Protein48 g

Carbohydrates8.2 g

Fiber0.9 g

Sugars1.9 g

Total Fat61 g

Saturated Fat23 g

Monounsaturated Fat16 g

Polyunsaturated Fat1.8 g

Omega-30.1 g

Cholesterol219 mg

Sodium616 mg

Potassium679 mg

Calcium566 mg

Iron3.7 mg

Magnesium59 mg

Phosphorus652 mg

Zinc14 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0.2 mcg

Vitamin C4.6 mg

Vitamin A253 mcg

Vitamin E0.9 mg

Vitamin K5.8 mcg

Vitamin B60.7 mg

Vitamin B125.1 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.7 mg

Folate39 mcg

Choline100 mg

Caffeine0 mg

Water256 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 88. The excerpt below is the record exactly as published.

Spaghetti. Two pounds of chuck roast, 1 can tomatoes, 1 can champignons, 1 pint water, 1 large handful imported spaghetti, 1 pound New York cream cheese, 1 large onion, butter size of a walnut

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