Venetian Spaghetti

Ingredients

• 1 cup cooked spaghetti or mac- aroni
• + cup onions
• + cup fat
• 4 cup flour
• 1 teaspoon salt
• 4 cup chopped peanuts
• 2 cups milk
• Pepper

Method

1. 1

   Cook spaghetti until tender (about 30 minutes).

2. 2

   Cook vegetables until tender in 1 quart water, with 1 teaspoon of salt added.

3. 3

   Melt fat, add dry ingredients, add milk gradually and bring to boiling point each time before adding more milk.

4. 4

   When all of milk is added, add peanuts.

5. 5

   Put in greased baking dish one-half of spaghetti, on top place one-half of vegetables, then one-half of sauce.

6. 6

   Repeat, and place in moderately hot oven 30 minutes.

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 22. The excerpt below is the record exactly as published.

VENETIAN SPAGHETTI 1 cup cooked spaghetti or mac- + cup onions aroni + cup fat 1 cup carrots 4 cup flour 1 cup turnips 1 teaspoon salt 1 cup cabbage 4 cup chopped peanuts 2 cups milk Pepper

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