Spaghetti with Tomato Sauce

Name: Spaghetti with Tomato Sauce
Ingredients: Wash spaghetti; 1 T. salt; Cook tomatoes; water; Brown onion in the butter; Blend flour; add stock gradually; Brown onion; Add spaghetti

From Canadian cook book, 1924

Mixture may be turned into a buttered baking dish; cover with buttered crumbs and brown in a hot oven.

Presented as published in 1924. 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

509Calories

18 gProtein

106 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories509 kcal

Protein18 g

Carbohydrates106 g

Fiber9 g

Sugars17 g

Total Fat13 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol31 mg

Sodium7035 mg

Potassium1156 mg

Calcium100 mg

Iron5.1 mg

Magnesium103 mg

Phosphorus306 mg

Zinc2.2 mg

Copper0.5 mg

Manganese1.5 mg

Vitamin D0 mcg

Vitamin C52 mg

Vitamin A125 mcg

Vitamin E1.7 mg

Vitamin K24 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)9.5 mg

Folate314 mcg

Choline43 mg

Caffeine0 mg

Water665 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 99. The excerpt below is the record exactly as published.

1 T. salt. f-g- }i T. pepper. 1. Wash spaghetti; lower ends of sticks gradually into a large amount of boiling, salted water. 2. Cook until tender; drain, rinse with cold water. 3. Cook tomatoes, water and seasonings 15 mins. press through a sieve (there should be 2 c.) 4. Brown onion in the butter; lift out the onion. 5. Blend flour and seasonings with butter, add stock gradually, stir and cook until thick. 6. Add spaghetti

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