Spaghetti in Tomato

Ingredients

• 2/z cup raw spaghetti
• 2 cups tomato pulp
• 2 tablespoons onion
• 2 tablespoons vegetable butter
• A small clove of garlic if desired
• A pinch of thyme
• 4 tablespoons cream roast flour
• Salt to taste

Method

1. 1

   Break the spaghetti into inch lengths, drop into boiling salted water, and let boil until thoroughly done; then wash in cold water, and drain well.

2. 2

   Put butter, onion, garlic, and thyme into a small saucepan, and stir over the fire for a few moments.

3. 3

   Add the flour, and mix; then add a small quantity of the tomato, and stir smooth.

4. 4

   Stir in the rest of the tomato, and boil up.

5. 5

   Salt to taste, add the spaghetti, and let simmer until it is of a consistency to dish up and not run on the platter.

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 85. The excerpt below is the record exactly as published.

SPAGHETTI IN TOMATO 2/z cup raw spaghetti 2 cups tomato pulp 2 tablespoons onion 2 tablespoons vegetable butter A small clove of garlic if desired A pinch of thyme 4 tablespoons cream roast flour Salt to taste

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