Spaghetti (Hawaiian)

Ingredients

• ½ package of spaghetti
• a slice from a square of butter almost an inch thick
• 1 tablespoon flour
• 1 clove of garlic
• 4 onions chopped fine
• 2 teacups soup stock
• 1 can mushrooms
• 1 small can tomatoes
• season with salt, pepper and chopped parsley
• add small slice of butter

Method

1. 1

   Break up fine ½ package of spaghetti, put in boiling salt water and cook steadily for ½ hour, and drain in colander.

2. 2

   In a good-sized saucepan, brown 1 slice of butter with 1 tablespoon flour.

3. 3

   Add 1 clove of garlic, 4 chopped onions, 2 teacups soup stock, 1 can mushrooms, 1 small can tomatoes, and season with salt, pepper, and chopped parsley.

4. 4

   Brown spaghetti in a little olive oil, pour over it the sauce and simmer for 15 minutes.

5. 5

   Just before serving, add a small slice of butter, garnish with parsley.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 34. The excerpt below is the record exactly as published.

SPAGHETTI (iHAWAIIAN)— Mrs. Geo. Rodden. Break up fine % package of spaghetti, put in boiling salt water and cook steadily % hr., and drain in colander. Put into a good sized sauce pan a slice from a square of butter almost an inch thick and brown with 1 tablespoon flour. Add 1 clove of garlic, 4 onions chopped fine, 2 teacups soup stock, 1 can mushrooms, 1 small can tomatoes, season with salt, pepper and chopped parsley. Brown spaghetti in a little olive oil, pour over it the sauce and simmer 15 min. Just before serv- ing add small slice of butter

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