vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Spaghetti with Cheese Sauce
From The Hotel St. Francis cook book, 1919
Serves 1
Presented as published in 1919. 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
599Calories
13 gProtein
9 gCarbs
57 gFat
Full nutrition (29 nutrients)
Calories599 kcal
Protein13 g
Carbohydrates8.6 g
Sugars0.1 g
Total Fat57 g
Saturated Fat33 g
Monounsaturated Fat12 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol166 mg
Sodium318 mg
Potassium153 mg
Calcium390 mg
Iron0.3 mg
Magnesium20 mg
Phosphorus277 mg
Zinc1.9 mg
Copper0 mg
Manganese0 mg
Vitamin A142 mcg
Vitamin E0.3 mg
Vitamin K3.9 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.4 mg
Folate16 mcg
Water85 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 116. The excerpt below is the record exactly as published.
one-half spoonful of flour, one-half cup of boil- ing milk, and one-half cup of cream, season with salt and pepper, and boil tor five minutes. Pour over the spaghetti, adding a half cup of grated Parmesan or Swiss cheese
Cook this with the app: pantry check, scaling, and the assistant.