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Spaghetti Sauce

Name: Spaghetti Sauce
Cuisine: Italian
Ingredients: one pound ground beef; one stalk celery chopped; one bell pepper, chopped; one large can tomatoes; one can tomato puree; one bouillon cube dissolved in one cup water; one cup cooking oil; two packages dried mushrooms; two bay leaves; one tablespoon paprika; one teaspoon salt; dash of tabasco; one button garlic

From Natchez recipes, 1900

Presented as published in 1900. 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

1189Calories

113 gProtein

29 gCarbs

67 gFat

Full nutrition (34 nutrients)

Calories1189 kcal

Protein113 g

Carbohydrates29 g

Fiber8 g

Sugars9 g

Total Fat67 g

Saturated Fat34 g

Monounsaturated Fat159 g

Polyunsaturated Fat64 g

Omega-317 g

Cholesterol354 mg

Sodium2754 mg

Potassium2724 mg

Calcium342 mg

Iron7.9 mg

Magnesium158 mg

Phosphorus1219 mg

Zinc15 mg

Copper0.8 mg

Manganese0.7 mg

Vitamin D4.5 mcg

Vitamin C179 mg

Vitamin A239 mcg

Vitamin E41 mg

Vitamin K15 mcg

Vitamin B62.9 mg

Vitamin B123 mcg

Thiamin (B1)2.3 mg

Riboflavin (B2)1.7 mg

Niacin (B3)38 mg

Folate56 mcg

Choline318 mg

Caffeine0 mg

Water682 g

As published

This recipe was extracted from Natchez recipes (1900), page 18. The excerpt below is the record exactly as published.

SPAGHETTI SAUCE One pound ground beef, one stalk celery chopped, one bell pepper, chopped, one large can tomatoes, one can tomato puree, one bouillon cube dis- solved in one cup water, one cup cooking oil, two packages dried mushrooms, two bay leaves, one tablespoon paprika, one teaspoon salt, dash of tabasco, one button garlic

Cook this with the app: pantry check, scaling, and the assistant.