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Spaghetti with Swiss Cheese
From Kirmess cook book, 1907
Serves 3
Brown in oven for extra flavor.
Presented as published in 1907. 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
560Calories
22 gProtein
62 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories560 kcal
Protein22 g
Carbohydrates62 g
Fiber5.3 g
Sugars2.9 g
Total Fat26 g
Saturated Fat15 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol67 mg
Sodium87 mg
Potassium391 mg
Calcium400 mg
Iron4.3 mg
Magnesium69 mg
Phosphorus405 mg
Zinc3.2 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A416 mcg
Vitamin E3.1 mg
Vitamin K8.3 mcg
Vitamin B60.3 mg
Vitamin B121.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.5 mg
Niacin (B3)6.3 mg
Folate187 mcg
Choline24 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 122. The excerpt below is the record exactly as published.
SPAGHETTI WITH SWISS CHEESE. Mrs. F. D, Gray. Break a half pound of spaghetti into bits not more than an inch and a half in length, and boil in slightly salted water for twenty minutes. Turn into a hot col- ander and set at the side of the range to drain. Grate enough Swiss cheese to make a generous half cupful, and turn into a saucepan with three tablespoonfuls of melted butter. Stir well ; add the hot spaghetti, toss and stir for a minute, or just long enough to melt the cheese ; add a dash of paprika
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