Spaghetti
From The Stag Cook Book: Written for Men by Men, 1922
Serve grated Parmesan cheese on the side.
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
5Calories
0 gProtein
1 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories4.7 kcal
Protein0.1 g
Carbohydrates1.1 g
Fiber0.4 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium7000 mg
Potassium9.4 mg
Calcium17 mg
Iron0.7 mg
Magnesium2 mg
Phosphorus1.7 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A4.6 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.7 mcg
Choline0 mg
Caffeine0 mg
Water0.1 g
As published
This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 22. The excerpt below is the record exactly as published.
SPAGHETTI Use a package or a pound of spaghetti ; not macaroni. Have a large pot of boiling water with about one table- spoonful of salt. Slide «the spaghetti into the water. Do not break it. Boil exactly twenty minutes. Must be tender, not tou^ nor doughy. [103] THE STAG COOK BOOK To sauce, add three bay leaves
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