Spanish Spaghetti

Ingredients

• three peppers
• one pint of tomatoes
• one pint of water
• one tablespoonful of oil
• one-half cup of minced onions
• one-fourth pound of spaghetti

Method

1. 1

   Put three peppers in oven until slightly brown.

2. 2

   Cover tightly for five minutes after removing from oven.

3. 3

   Remove seeds and skins, chop fine; add one pint each of tomatoes and water, one tablespoonful of oil, one-half cup of minced onions, one-fourth pound of spaghetti.

4. 4

   Boil for twenty to thirty minutes.

5. 5

   Add finely scissored parsley when serving.

6. 6

   Garnish with shredded lettuce and water-cress.

Nutrition per serving

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 66. The excerpt below is the record exactly as published.

SPANISH SPAGHETTI. Put three peppers in oven until slightly brown. Cover tightly for five minutes after removing from oven. Now remove seeds and skins, chop fine; add one pint each of tomatoes and water, one tablespoonful of oil, one-half cup of minced onions, one-fourth pound of spaghetti. Boil for twenty to thirty minutes. Add finely scissored parsley when serving. Garnish with shredded lettuce and water- cress. STUFFED MANGOES OR BELL PEPPERS. Two cups of finely-ground toasted bread, one cup of to- matoes

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