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Spaghetti (Amalfi)
From With a saucepan over the sea, 1902
Serves 1
Presented as published in 1902. 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
991Calories
40 gProtein
180 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories991 kcal
Protein40 g
Carbohydrates180 g
Fiber7.3 g
Sugars9.8 g
Total Fat11 g
Saturated Fat3.7 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol20 mg
Sodium618 mg
Potassium782 mg
Calcium189 mg
Iron8 mg
Magnesium135 mg
Phosphorus589 mg
Zinc4.2 mg
Copper0.8 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0.5 mg
Vitamin A37 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)20 mg
Folate550 mcg
Choline58 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 50. The excerpt below is the record exactly as published.
SPAGHETTI. (Amalfi.) Parboil and drain }i pound of spaghetti, add ^ pint of veal broth and 2 tablespoonfuls of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.