Sparghetti

Ingredients

• a pound of sparghetti
• some pepper
• and salt
• a good brimming tablespoonful of conserve of tomato or tomato sauce
• some grated cheese

Method

1. 1

   Boil the sparghetti in plain water until tender.

2. 2

   Drain and place on a dish, add pepper, salt, tomato conserve or sauce, and grated cheese.

3. 3

   Serve hot, ensuring the cheese melts and creates a cobwebby appearance.

Nutrition per serving

As published

This recipe was extracted from The housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 211. The excerpt below is the record exactly as published.

SPARGHETTI. — Sparghetti is a well- known dish in Italy, in which country it precedes dinner, and takes the part of the suet dumpling given to schools be- fore meat in the good old days. Spar- ghetti is not much known or appreciated in this country. The ordinary pipe macaroni is generally used for making it. There is, however, a certain kind of Italian paste sold, which is perhaps more suited for making sparghetti than any other kind. In any case English housekeepers would do well to study how far it is desirable in large house- holds, especially where there are chil- dren, to have a large dish of sparghetti, or rice, cooked in the Italian fashion, known as “rissotto,” before the meat. It is to be regretted that sparghetti is not more commonly used in this country, eaten instead of fish, when fish cannot be obtained. The subject of fish as an article of every-day food is now daily becoming more and more one of interest Considering how important a part it will play in the future welfare of the country, it is to be trusted that the subject will never be allowed to drop. I would more especially speak with respect to the importance of mak- ing fresh-water fish an article of food, and bringing it generally under protective laws similar to those Which regulate salmon-fishing, etc. Sparghetti is an exceedingly cheap dish. It can, as a rule, be bought at about sixpence a pound ; and when a pound of sparghetti has been cooked, unlike meat, instead of losing in weight it weighs more. In many parts of the country, when tomatoes are ripe and plentiful, an exceedingly nice and very cheap dish can be made with the aid of sparghetti. In making a dish- of it proceed as follows f Boil the sparghetti carefully in some plain water till it is tender. Now take it out, place it on a dish,, add to it some pepper and salt, and a good brimming tablespoonful of conserve of tomato or tomato sauce, or some fresh tomatoes that have been baked in the oven with a little butter. Now shake over the whole some grated cheese

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