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Spaghetti Caruso
From The Hotel St. Francis cook book, 1919
Serves 5
Presented as published in 1919. 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
774Calories
32 gProtein
145 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories774 kcal
Protein32 g
Carbohydrates145 g
Fiber14 g
Sugars6.9 g
Total Fat22 g
Saturated Fat6.1 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol58 mg
Sodium652 mg
Potassium1854 mg
Calcium358 mg
Iron5 mg
Magnesium190 mg
Phosphorus690 mg
Zinc9.9 mg
Copper5 mg
Manganese2 mg
Vitamin D3.5 mcg
Vitamin C14 mg
Vitamin A113 mcg
Vitamin E0.7 mg
Vitamin K6.6 mcg
Vitamin B61.1 mg
Vitamin B120.5 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.7 mg
Niacin (B3)20 mg
Folate378 mcg
Choline208 mg
Caffeine0 mg
Water102 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 78. The excerpt below is the record exactly as published.
Spaghetti Caruso. Boil a pound of whole spaghetti in salt water. Soak one pound of dried mushrooms over night. Heat in a casserole two ounces of butter, add a chopped shallot and a little garlic. When hot add the mush- rooms and three peeled and cut up tomatoes, and simmer for five minutes. Then add the cooked spaghetti and two cups of grated parmesan cheese, season with salt and white pepper
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