Spaghetti Sauce
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 SAUCE. Two tablespoonfuls of tomato paste or half a can of Campbell's thick soup or two large fresh tomatoes, and one to two good-sized finely chopped onions cooked down to a thick paste, well strained. Bring to a boil; add two cloves of garlic, two pepper corns, two cloves, three bay leaves. While simmering take two tablespoonfuls of butter, add one tablespoonful of finely-chopped parsley
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