Spaghetti Dinner
From The Williamston cook book, 1950
Serves 8.
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
1165Calories
111 gProtein
27 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories1165 kcal
Protein111 g
Carbohydrates27 g
Fiber4.7 g
Sugars14 g
Total Fat66 g
Saturated Fat20 g
Monounsaturated Fat22 g
Polyunsaturated Fat8.8 g
Omega-30.3 g
Cholesterol354 mg
Sodium387 mg
Potassium2067 mg
Calcium310 mg
Iron5.2 mg
Magnesium127 mg
Phosphorus1182 mg
Zinc15 mg
Copper0.7 mg
Manganese0.4 mg
Vitamin D4.5 mcg
Vitamin C35 mg
Vitamin A81 mcg
Vitamin E1.8 mg
Vitamin K12 mcg
Vitamin B62.5 mg
Vitamin B123 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)37 mg
Folate47 mcg
Choline331 mg
Caffeine0 mg
Water635 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 44. The excerpt below is the record exactly as published.
SPAGHETTI DINNER 1 lb. ground beef 1 large can tomatoes 1 bell pepper (about % cup tomato 1 medium onion Ms catsup may be used in 1 can tomato soup
Cook this with the app: pantry check, scaling, and the assistant.