Spaghetti with Butter (Spaghetti al Burro)
From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936
Presented as published in 1936. 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
961Calories
14 gProtein
6 gCarbs
100 gFat
Full nutrition (34 nutrients)
Calories961 kcal
Protein14 g
Carbohydrates5.6 g
Fiber0 g
Sugars0.1 g
Total Fat100 g
Saturated Fat61 g
Monounsaturated Fat28 g
Polyunsaturated Fat3.8 g
Omega-30.4 g
Cholesterol271 mg
Sodium798 mg
Potassium109 mg
Calcium423 mg
Iron0.2 mg
Magnesium18 mg
Phosphorus311 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A839 mcg
Vitamin E2.7 mg
Vitamin K8.3 mcg
Vitamin B60 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate5.9 mcg
Choline27 mg
Caffeine0 mg
Water28 g
As published
This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 9. The excerpt below is the record exactly as published.
SPAGHETTI WITH BUTTER {Spaghetti al Burro) Turn the cooked spaghetti into a hot dish. Put into it % cup of sweet butter, sprinkle over it % cup grated Parmesan cheese
Cook this with the app: pantry check, scaling, and the assistant.