Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Spaghetti au Gratin
From The national course in home economics, 1917
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- four ounces of spaghetti
- a teaspoon of salt
- a half tablespoon of butter
- two tablespoons of butter
- one tablespoon of flour
- one cupful of milk
- one teaspoonful of mustard
- two tablespoonfuls of grated cheese
- grated cheese for topping
Method
Break up spaghetti and boil until tender in salted water with butter.
Drain.
Melt butter, add flour, milk, mustard, salt, and pepper.
Stir until boiling, simmer, add spaghetti and cheese.
Transfer to a buttered dish, sprinkle cheese on top, and bake for ten minutes.
Garnish with parsley.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 28. The excerpt below is the record exactly as published.
Spaghetti au Gratin Break up four ounces of spaghetti and boil until tender in water to which a teaspoon of salt has been added and a half tablespoon of butter. Drain. Melt two tablespoons of butter, add one tablespoon of flour, one cupful of milk, one teaspoonful of mustard, salt and pepper. Stir until it boils, simmer for a few minutes, add spaghetti and two tablespoonfuls of grated cheese
Cook this with the app: pantry check, scaling, and the assistant.