Spanish Spaghetti
From The Times cook book, no. 2, 1905
Serves 3
Presented as published in 1905. 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
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 10. The excerpt below is the record exactly as published.
SPANISH SPAGHETTI. Miss K. M. Phillips, 1235 West Seventh street, Los Angeles. — Take one-half pound ground steak and two ordinary-sized onions, ground, and cook with a good-sized piece of butter in skillet. Add a half can of tomatoes; season with salt and chili peppers. Add one-quarter pound cheese, cut fine. When thoroughly cooked, add a couple of handfuls of spaghetti
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