vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Spaghetti Pudding
From Soyer's standard cookery, 1912
Serves 2
A fireproof dish with a well-fitting cover is useful.
Presented as published in 1912. 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
447Calories
22 gProtein
61 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories447 kcal
Protein22 g
Carbohydrates61 g
Fiber4.8 g
Sugars14 g
Total Fat13 g
Saturated Fat6.9 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol39 mg
Sodium558 mg
Potassium944 mg
Calcium437 mg
Iron2.7 mg
Magnesium82 mg
Phosphorus469 mg
Zinc3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D1.2 mcg
Vitamin C34 mg
Vitamin A207 mcg
Vitamin E1.6 mg
Vitamin K20 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.7 mg
Folate173 mcg
Choline51 mg
Caffeine0 mg
Water352 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 259. The excerpt below is the record exactly as published.
Spaghetti Pudding. Cook four ounces of spaghetti as previously directed, drain it, and place half of it in a pie-dish, grate two ounces of Par- mesan cheese and sprinkle some of it over the spaghetti ; slice four or five small tomatoes and place them on the bed of spaghetti, sprinkling them with cheese, pepper and salt, and finish with the remainder of the spaghetti, with the rest of the cheese on the top. Pour carefully over this half a pint of milk
Cook this with the app: pantry check, scaling, and the assistant.