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Spaghetti a l'Italienne
From The table, 1889
Serves 3
Presented as published in 1889. 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
28 gProtein
100 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories635 kcal
Protein28 g
Carbohydrates100 g
Fiber6.3 g
Sugars8.8 g
Total Fat13 g
Saturated Fat6.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol33 mg
Sodium1346 mg
Potassium901 mg
Calcium386 mg
Iron5.7 mg
Magnesium104 mg
Phosphorus501 mg
Zinc3.5 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A86 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.2 mg
Folate271 mcg
Choline22 mg
Caffeine0 mg
Water166 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 240. The excerpt below is the record exactly as published.
a quarter of a pound of grated Parmesan cheese ; season with half a pinch of pep- per and the third of a pinch of nutmeg ; then let cook slowly for ten min- utes, tossing frequently. Arrange on a hot dish, and serve with some grated cheese, separately. 957. Macaroni h la NapolitaillO. — Boil the macaroni in salt and water as for No. 954 ; drain, place it in a saucepan, and add half a pint of good Espagnole sauce (No. 151), half a pint of tomato sauce (No. 205), a quar- ter of a pound of grated cheese, two truffles, six mushrooms, and half an ounce of cooked, smoked beef-tongue, all cut up in dice-shaped pieces. Cook together on a brisk stove for ten minutes, tossing them well mean- while, and serve. 958. Macaroni a la Milanaise. — Prepare exactly the same as for No. 957, cutting the truffles, mushrooms, and beef-tongue julienne-shaped. 959. Spaghetti a la Napolitaine. — Boil three-quarters of a pound of sound, fine spaghetti as for the macaroni in No. 954; drain, and put it back into a saucepan with half a pint of tomato sauce (No. 205), half a pint of Espagnole (No. 151), six mushrooms, two truffles, and a small piece of cooked, smoked, red beef-tongue, all cut up dice-shaped. Season with half a pinch of pepper and the third of a pinch of nutmeg, adding a quarter of a pound of grated Parmesan cheese. Cook for ten minutes, tossing well, and serve with a little cheese, separately. 960. Spaghetti a PItalienne.— Place the spaghetti in a saucepan as for No. 959 ; add a pint of tomato sauce (No. 205), and a quarter of a VEGETABLES. 299 pound of grated Parmesan cheese ; season with half a pinch of pepper and a third of a pinch of nutmeg
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