Spaghetti a L’italienne

A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).

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A historical recipe

The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 2 ingredients

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.

Three ounces of spaghetti, 2 ozs.
butter, 3 ozs.
grated Parmesan cheese, tomato conserve, croutons, seasoning.
Method.--Cook the spaghetti in plenty of boiling salted water until it is tender, then drain it well and put it into a saucepan containing one ounce of warm butter;
season it with salt, freshly-ground black pepper, and a little cayenne, and stir over the fire for a few minutes, then add sufficient tomato conserve to moisten the spaghetti, and the remaining ounce of butter divided into small pieces;
when it is thoroughly hot scatter in the cheese, turning the spaghetti lightly and quickly with a fork while doing so, and directly the cheese “spins” into long threads, turn it on to a hot dish and serve at once garnished with little croutons of fried bread.