Spaghetti Italienne
From Mazdaznan encyclopedia of dietetics and home cook book, 1909
Presented as published in 1909. 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
As published
This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 65. The excerpt below is the record exactly as published.
SPAGHETTI ITALIENNE. Bring a high kettle of water containing two gallons to the boiling point and without breaking set in on ends one pound of solid gluten spaghetti of the fine kind and allow to boil quickly for fifteen minutes, gradually pushing the upper ends under water as the lower descends into the pot by virtue of softness. Now add one tablespoonful of salt and one clove of garlic
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