Italian Spaghetti
From Mary Martensen's 1933 Century Of Progress Cookbook (1933).
A historical recipe
Mary Martensen's 1933 Century Of Progress Cookbook, by The Chicago American (1933).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
- 3 cups spaghetti
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
Method
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- 3 cups spaghetti, cooked 3 tbsp.
- olive oil Zi tsp.
- onion extract or \/2 can mushrooms 1 tsp.
- onion juice lj /2 cups strained tomatoes 2 tbsp.
- flour 1 tsp.
- salt Zl tsp.
- kitchen bouquet 1 cup Parmesan grated cheese Few grains cayenne pepper Add mushrooms to the oil and fry three minutes.
- Turn in the flour, blend, and gradually the tomatoes.
- Let boil, season, stir in the spaghetti, sprinkle with cheese, and let stand to become very hot.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Blender
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Grater
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Wooden spoon
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Sieve