Spaghetti Cutlets
From The National home cook book, 1900
A nice sauce can be made with onion, green pepper, flour, stock, strained tomato, salt, pepper, sugar, and lemon juice.
Presented as published in 1900. 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
945Calories
32 gProtein
181 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories945 kcal
Protein32 g
Carbohydrates181 g
Fiber11 g
Sugars15 g
Total Fat9.2 g
Saturated Fat2.1 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat2.9 g
Omega-30 g
Cholesterol26 mg
Sodium797 mg
Potassium696 mg
Calcium255 mg
Iron9.6 mg
Magnesium120 mg
Phosphorus445 mg
Zinc3.4 mg
Copper0.7 mg
Manganese2.2 mg
Vitamin D0.2 mcg
Vitamin C13 mg
Vitamin A38 mcg
Vitamin E0.4 mg
Vitamin K31 mcg
Vitamin B60.5 mg
Vitamin B120.3 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1 mg
Niacin (B3)16 mg
Folate439 mcg
Choline80 mg
Caffeine0 mg
Water169 g
As published
This recipe was extracted from The National home cook book (1900), page 83. The excerpt below is the record exactly as published.
SPAGHETTI CUTLETS—Boil one-fourth pound spaghetti. or macaroni until tender; when cold chop coarsely, add — three-fourths cup bread crumbs, a little onion fried a deli- cate brown in a little butter, a teaspoon parsley, one half — cup strained tomato, salt, pepper and beaten ege to bind - all together. Shape into cutlets, dip in beaten egg, cover with bread crumbs, fry in deep fat. If a sauceor gravy is iked the following is nice: Chop small onion and sweet _ “green pepper fine, fry in a little butter. Stir in two level ~ ‘tablespoons flour; when smooth and bubbling, add one-half © cup stock, water or milk; one-half cup strained tomato
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