Italiandinner
Spaghetti with Tomato Sauce
From Principles of cooking, 1914
Presented as published in 1914. 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
1905Calories
48 gProtein
402 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories1905 kcal
Protein48 g
Carbohydrates402 g
Fiber32 g
Sugars21 g
Total Fat13 g
Saturated Fat1.7 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat4.1 g
Omega-30 g
Cholesterol0 mg
Sodium13334 mg
Potassium2450 mg
Calcium1318 mg
Iron135 mg
Magnesium253 mg
Phosphorus579 mg
Zinc3.9 mg
Copper0.7 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C45 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)3.5 mg
Riboflavin (B2)2.9 mg
Niacin (B3)38 mg
Folate727 mcg
Choline63 mg
Caffeine0 mg
Water1986 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 36. The excerpt below is the record exactly as published.
Spaghetti with Tomato Sauce. — Two quarts of boiling water, one tablespoon of salt, about one cup of spaghetti unbroken. Cook in double boiler until soft, about twenty minutes. Drain and pour cold water over, and drain again. Pour tomato sauce over
Cook this with the app: pantry check, scaling, and the assistant.