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Spaghetti a la Napolitaine
From The table, 1889
Serves 4
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
631Calories
30 gProtein
80 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories631 kcal
Protein30 g
Carbohydrates80 g
Fiber5.8 g
Sugars8.8 g
Total Fat21 g
Saturated Fat5.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol28 mg
Sodium1352 mg
Potassium1017 mg
Calcium302 mg
Iron4.7 mg
Magnesium92 mg
Phosphorus530 mg
Zinc3.9 mg
Copper0.8 mg
Manganese1 mg
Vitamin D0.2 mcg
Vitamin C18 mg
Vitamin A73 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate244 mcg
Choline35 mg
Caffeine0.9 mg
Water198 g
Estimated from matched ingredients across 4 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.
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
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