Tagliarini—Italian

Name: Tagliarini—Italian
Ingredients: a pint of flour; a good teaspoonful of salt; one large, or two small, eggs; water

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

989Calories

34 gProtein

194 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories989 kcal

Protein34 g

Carbohydrates194 g

Fiber0 g

Sugars0.2 g

Total Fat8.5 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium2409 mg

Potassium411 mg

Calcium77 mg

Iron15 mg

Magnesium73 mg

Phosphorus370 mg

Zinc2.5 mg

Copper0.4 mg

Manganese1.9 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B120.4 mcg

Thiamin (B1)2.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)17 mg

Folate425 mcg

Choline147 mg

Caffeine0 mg

Water63 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.

AGLIARINI— ITALIAN Sift a pint of flour into a bowl with a good teaspoonful of salt. Add one large, or two small, eggs and mix to a smooth stiff paste with water

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