Dinner
Spaghetti with Swiss cheese
Marion Harland’s original method for Spaghetti with Swiss cheese, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Break a half pound of spaghetti into bits not more than an inch and a half in length, and boil in slightly salted water for twenty minutes.
- Grate enough Swiss cheese to make a generous half cupful and turn into a saucepan with three tablespoonfuls of melted butter.
Historical transcription
Source method
- 1
Break a half pound of spaghetti into bits not more than an inch and a half in length, and boil in slightly salted water for twenty minutes. Turn into a hot colander and set at the side of the range to drain. Grate enough Swiss cheese to make a generous half cupful and turn into a saucepan with three tablespoonfuls of melted butter. Stir well; add the hot spaghetti, toss and stir for a minute, or just long enough to melt the cheese; add a dash of paprika and serve in a hot dish.
Nutrition pending
No invented nutrition numbers.
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