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Tomatoes and Spaghetti

Name: Tomatoes and Spaghetti
Yield: 1 servings
Ingredients: one-half box of spaghetti; one can of tomatoes; one cup of milk; two eggs; a layer of cheese

From The new Annie Dennis cook book, 1905

Serves 1

Presented as published in 1905. 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

357Calories

23 gProtein

26 gCarbs

18 gFat

Full nutrition (34 nutrients)

Calories357 kcal

Protein23 g

Carbohydrates26 g

Fiber1.8 g

Sugars16 g

Total Fat18 g

Saturated Fat7.7 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol401 mg

Sodium241 mg

Potassium816 mg

Calcium370 mg

Iron2.5 mg

Magnesium61 mg

Phosphorus497 mg

Zinc2.7 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D4.3 mcg

Vitamin C16 mg

Vitamin A288 mcg

Vitamin E1.8 mg

Vitamin K9.8 mcg

Vitamin B60.4 mg

Vitamin B122.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.9 mg

Folate95 mcg

Choline347 mg

Caffeine0 mg

Water406 g

As published

This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 121. The excerpt below is the record exactly as published.

Tomatoes and Spaghetti Boil until tender, one-half box of spaghetti. Pour off water, and add one can of tomatoes, seasoned. Pour over one cup of milk in which two eggs have been well beaten, and sprinkle a layer of cheese

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