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Spaghetti and Tomatoes
From How we cook in Tennessee .., 1906
Serves 1
Onion may be omitted if desired.
Presented as published in 1906. 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
516Calories
18 gProtein
107 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories516 kcal
Protein18 g
Carbohydrates107 g
Fiber6.2 g
Sugars12 g
Total Fat13 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol31 mg
Sodium572 mg
Potassium794 mg
Calcium114 mg
Iron7.6 mg
Magnesium93 mg
Phosphorus276 mg
Zinc2.1 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A23 mcg
Vitamin E2.2 mg
Vitamin K6.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)10 mg
Folate294 mcg
Choline44 mg
Caffeine0 mg
Water248 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 64. The excerpt below is the record exactly as published.
Spaghetti and Tomatoes. — One-quarter pound of spaghetti, one-half pint of stewed tomatoes, one tablespoonful of flour, one tablespoonful of butter, one onion, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.