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Spaghetti

Name: Spaghetti
Yield: 4 servings
Ingredients: one-half pound spaghetti; one tablespoon bacon fat; one tablespoon butter; one can Campbell's tomato soup; one-half can water; one-half pound grated cheese

From Delta Gamma cook book, 1922

Serves 4

Presented as published in 1922. 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

499Calories

25 gProtein

54 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories499 kcal

Protein25 g

Carbohydrates54 g

Fiber2.1 g

Sugars4 g

Total Fat23 g

Saturated Fat10 g

Monounsaturated Fat5.2 g

Polyunsaturated Fat1.4 g

Omega-30.1 g

Cholesterol60 mg

Sodium1114 mg

Potassium400 mg

Calcium518 mg

Iron2.3 mg

Magnesium54 mg

Phosphorus477 mg

Zinc3.3 mg

Copper0.2 mg

Manganese0.6 mg

Vitamin D0.1 mcg

Vitamin C1.4 mg

Vitamin A129 mcg

Vitamin E0.4 mg

Vitamin K1 mcg

Vitamin B60.1 mg

Vitamin B120.8 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.4 mg

Folate138 mcg

Choline18 mg

Caffeine0 mg

Water46 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Delta Gamma cook book (1922), page 41. The excerpt below is the record exactly as published.

Spaghetti Cook one-half pound spaghetti in salted water as usual. Fry one chopped onion in one tablespoon bacon fat and one tablespoon butter, until brown. Add one can Campbell's tomato soup and mix with one-half can water. Boil, add one-haK pound grated cheese

Cook this with the app: pantry check, scaling, and the assistant.