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Spaghetti (Prevailing method all over Italy)
From With a saucepan over the sea, 1902
Serves 2
Presented as published in 1902. 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
505Calories
20 gProtein
100 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein20 g
Carbohydrates100 g
Fiber6.2 g
Sugars12 g
Total Fat2.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol6.5 mg
Sodium760 mg
Potassium827 mg
Calcium111 mg
Iron7.2 mg
Magnesium93 mg
Phosphorus294 mg
Zinc2.3 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin D0.1 mcg
Vitamin C20 mg
Vitamin A23 mcg
Vitamin E2.3 mg
Vitamin K6.2 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)11 mg
Folate282 mcg
Choline54 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 50. The excerpt below is the record exactly as published.
SPAGHETTI. (Prevailing method all over Italy.) Wash and parboil % pound of spaghetti, drain it, add I pint of stewed tomatoes, mixed with a little stock or beef extract, some chopped onion and herbs, also a small piece of ham, cut up
Cook this with the app: pantry check, scaling, and the assistant.