Tagliarini Verdi
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
996Calories
37 gProtein
206 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories996 kcal
Protein37 g
Carbohydrates206 g
Fiber7.5 g
Sugars1.4 g
Total Fat5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium274 mg
Potassium2238 mg
Calcium384 mg
Iron23 mg
Magnesium336 mg
Phosphorus437 mg
Zinc3.6 mg
Copper0.8 mg
Manganese5 mg
Vitamin D0 mcg
Vitamin C96 mg
Vitamin A1595 mcg
Vitamin E6.9 mg
Vitamin K1642 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)2.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)19 mg
Folate1061 mcg
Choline66 mg
Caffeine0 mg
Water335 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 72. The excerpt below is the record exactly as published.
TAGLIARINI VERDI Boil a bunch of spinach for ten minutes; strain, chop fine and rub to a paste. Add it to a pint of flour
Cook this with the app: pantry check, scaling, and the assistant.