Spaghetti
From The housewife's aid, 1950
Submitted by Mrs. R. E. Copeland.
Presented as published in 1950. 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
495Calories
18 gProtein
18 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories495 kcal
Protein18 g
Carbohydrates18 g
Fiber5.3 g
Sugars10 g
Total Fat39 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat5.8 g
Omega-30.2 g
Cholesterol73 mg
Sodium1345 mg
Potassium727 mg
Calcium120 mg
Iron1.4 mg
Magnesium42 mg
Phosphorus274 mg
Zinc1.8 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C22 mg
Vitamin A90 mcg
Vitamin E1.2 mg
Vitamin K10 mcg
Vitamin B60.5 mg
Vitamin B120.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.9 mg
Folate49 mcg
Choline64 mg
Caffeine0 mg
Water369 g
As published
This recipe was extracted from The housewife's aid (1950) by N.C.). Young Woman's Aid Society Queen Street Methodist Church (Kinston, page 25. The excerpt below is the record exactly as published.
SPAGHETTI 1 package spaghetti 3 green peppers 1% Tb of cheese 1 can tomatoes 1 cup chopped onions 6 slices bacon
Cook this with the app: pantry check, scaling, and the assistant.