Spaghetti With Tomatoes

Name: Spaghetti With Tomatoes
Ingredients: Wash spaghetti; Fry in butter some good fresh hamburger; add the cooked spaghetti and can of tomatoes; Salt and pepper to taste; add a dash of cayenne

From The Carbon County cook book, 1926

Recipe by Mrs. Blanche Johnstun.

Presented as published in 1926. 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

1765Calories

62 gProtein

309 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories1765 kcal

Protein62 g

Carbohydrates309 g

Fiber13 g

Sugars31 g

Total Fat31 g

Saturated Fat6.5 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat12 g

Omega-31 g

Cholesterol18 mg

Sodium2130 mg

Potassium1118 mg

Calcium839 mg

Iron20 mg

Magnesium179 mg

Phosphorus754 mg

Zinc6 mg

Copper0.9 mg

Manganese3.6 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A55 mcg

Vitamin E2 mg

Vitamin K58 mcg

Vitamin B60.7 mg

Vitamin B120.6 mcg

Thiamin (B1)3.2 mg

Riboflavin (B2)2.1 mg

Niacin (B3)32 mg

Folate692 mcg

Choline88 mg

Caffeine0 mg

Water251 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 38. The excerpt below is the record exactly as published.

Spaghetti With Tomatces. Wash spaghetti and put in a stew pan. Cover with cold water and cook until tender. Remove from fire and drain. Fry in butter some good fresh hamburger, stir- ring with a fork so as to cook it thoroughly. When cooked add the cooked spaghetti and can of tomatoes. Cook together until well blended. Salt and pepper to taste and add a dash of cayenne

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