Spaghetti with Tomato Sauce

Name: Spaghetti with Tomato Sauce
Ingredients: 1^2 cups tomato soup; Cooked spaghetti (see recipe); Grated Parmesan cheese; Melt fat; onion; garlic; mushrooms, peeled and thinly sliced; water; salt; pepper; Worcestershire

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

194Calories

7 gProtein

42 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories194 kcal

Protein7.1 g

Carbohydrates42 g

Fiber5.6 g

Sugars23 g

Total Fat1.4 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium139 mg

Potassium861 mg

Calcium73 mg

Iron2.7 mg

Magnesium50 mg

Phosphorus156 mg

Zinc1.1 mg

Copper0.6 mg

Manganese0.4 mg

Vitamin D0.1 mcg

Vitamin C37 mg

Vitamin A37 mcg

Vitamin E0.7 mg

Vitamin K6.2 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.6 mg

Folate40 mcg

Choline45 mg

Caffeine0 mg

Water778 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 10. The excerpt below is the record exactly as published.

1^2 cups tomato soup Cooked spaghetti (see recipe) Grated Parmesan cheese Melt fat, add onion, garlic and mushrooms, peeled and thinly sliced. Cook until brown, about 10 minutes. Add soup, water, salt, pepper and Worcestershire

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