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Spaghetti
From The Toronto Cook Book, 1915
Serves 1
All ingredients should be heated together.
Presented as published in 1915. 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
580Calories
31 gProtein
34 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories580 kcal
Protein31 g
Carbohydrates34 g
Fiber4.5 g
Sugars9.7 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat8 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol105 mg
Sodium7796 mg
Potassium866 mg
Calcium786 mg
Iron3.4 mg
Magnesium78 mg
Phosphorus594 mg
Zinc4.8 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A386 mcg
Vitamin E4.3 mg
Vitamin K9.4 mcg
Vitamin B60.3 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.3 mg
Folate103 mcg
Choline28 mg
Caffeine0 mg
Water265 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 132. The excerpt below is the record exactly as published.
Spaghetti Take a handful of long sticks^ plunge into boiling salt water; boil until tender, drain, pour cold water over and serve with cream or tomato sauce, cheese and crumbs
Cook this with the app: pantry check, scaling, and the assistant.