Steaked Spaghetti

Name: Steaked Spaghetti
Ingredients: 1 pound ground round steak; 0.5 teaspoon salt; 1 cup spaghetti; 0.25 teaspoon pepper; 1 cup tomatoes (and juice); 0.5 cup cracker crumbs; 0.5 cup grated cheese; 2 tbsp melted fat; 1 small onion chopped

From The Gertrude Bobbitt Circle cook book, 1948

Recipe by Mrs. Murray Wagner

Presented as published in 1948. 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

1741Calories

121 gProtein

142 gCarbs

78 gFat

Full nutrition (34 nutrients)

Calories1741 kcal

Protein121 g

Carbohydrates142 g

Fiber8.9 g

Sugars13 g

Total Fat78 g

Saturated Fat33 g

Monounsaturated Fat25 g

Polyunsaturated Fat3.5 g

Omega-30.1 g

Cholesterol352 mg

Sodium2538 mg

Potassium2236 mg

Calcium655 mg

Iron16 mg

Magnesium191 mg

Phosphorus1369 mg

Zinc24 mg

Copper0.8 mg

Manganese1.9 mg

Vitamin D0 mcg

Vitamin C32 mg

Vitamin A201 mcg

Vitamin E1.5 mg

Vitamin K15 mcg

Vitamin B60.5 mg

Vitamin B120.8 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)11 mg

Folate348 mcg

Choline53 mg

Caffeine0 mg

Water615 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 48. The excerpt below is the record exactly as published.

STEAKED SPAGHETTI 1 pound ground round steak % teaspoon salt 1 cup spaghetti V4 teaspoon pepper 1 cup tomatoes (and juice) Vi cup cracker crumbs y2 cup grated cheese 2 tbsp melted fat 1 small onion chopped

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