Spaghetti k la Maltaise
From Recherché entrées, 1907
Presented as published in 1907. 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
2097Calories
92 gProtein
375 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories2097 kcal
Protein92 g
Carbohydrates375 g
Fiber23 g
Sugars29 g
Total Fat71 g
Saturated Fat10 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol182 mg
Sodium2062 mg
Potassium3330 mg
Calcium659 mg
Iron20 mg
Magnesium344 mg
Phosphorus1660 mg
Zinc12 mg
Copper2.9 mg
Manganese4.7 mg
Vitamin D0.8 mcg
Vitamin C31 mg
Vitamin A129 mcg
Vitamin E0.8 mg
Vitamin K1.4 mcg
Vitamin B61.1 mg
Vitamin B120.9 mcg
Thiamin (B1)4.4 mg
Riboflavin (B2)3.7 mg
Niacin (B3)48 mg
Folate1150 mcg
Choline149 mg
Caffeine0 mg
Water676 g
As published
This recipe was extracted from Recherché entrées (1907) by Charles Herman Senn, page 15. The excerpt below is the record exactly as published.
Spaghetti k la Maltaise. Boil I lb. of spaghetti, a kind of macaroni only very much smaller, until tender in salted water, drain well 44 Recherche 'Entrees. and put them back into the stew-pan, add 2 oz. butter and heat up thoroughly, then add by degrees 2 oz. grated cheese and season with salt and pepper to taste. Skin 2 sheep's kidneys, and cut into tine slices. Cook, i.e., saute them in butter over a brisk fire, season with salt and paprika, and moisten with \ pint tomato sauce. Cook for a few minutes and lastly add 6 finely chopped or sliced mushrooms
Cook this with the app: pantry check, scaling, and the assistant.