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Stewed Spaghetti
From Cookery for every household, 1914
Serves 1
The sieved pulp of one or two tomatoes may be added for variety. Or, if a little grated cheese is added and poached eggs served on top, it will make a very good luncheon or supper dish.
Presented as published in 1914. 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
969Calories
38 gProtein
182 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories969 kcal
Protein38 g
Carbohydrates182 g
Fiber7.3 g
Sugars12 g
Total Fat31 g
Saturated Fat1.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol77 mg
Sodium524 mg
Potassium884 mg
Calcium62 mg
Iron8.2 mg
Magnesium135 mg
Phosphorus530 mg
Zinc3.7 mg
Copper0.8 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A3.5 mcg
Vitamin E0.4 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)1.2 mg
Niacin (B3)22 mg
Folate555 mcg
Choline67 mg
Caffeine0 mg
Water355 g
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 603. The excerpt below is the record exactly as published.
Stewed Spaghetti \ lb. spaghetti. 1 oz. butter. 3 gills veal or chicken Pepper. Salt.
Cook this with the app: pantry check, scaling, and the assistant.