Spaghetti-My-Style
From The Stag Cook Book: Written for Men by Men, 1922
The sauce tastes better when warmed up the second day.
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
86Calories
3 gProtein
20 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories86 kcal
Protein2.8 g
Carbohydrates20 g
Fiber4.2 g
Sugars9.9 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium12 mg
Potassium518 mg
Calcium49 mg
Iron0.7 mg
Magnesium29 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C28 mg
Vitamin A50 mcg
Vitamin E0.7 mg
Vitamin K10 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate48 mcg
Choline18 mg
Caffeine0 mg
Water256 g
As published
This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 46. The excerpt below is the record exactly as published.
SPAGHETTI-MY-STYLE After thinking over all of the dishes that I lik< searching for the favorite — I come right back to the old standby, Spaghetti, and am forced to admit that it is my favorite. You know how to cook the spaghetti itself, I'm sure, so I will just tell you how to make the sauce that I con- cocted some years ago and you'll like it. Get a big iron kettle and put into it a lot of fine beef cut into small squares, some chopped bacon, dried mush- rooms (the kind you get at any little Italian store) a can of tomatoes and some sliced onions. The dried mushrooms should be soaked for an hour or two before cooking. Cover the materials with plenty of water and season with salt, brown sugar, and Mexican chili powder
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Cook this with the app: pantry check, scaling, and the assistant.