For sauce
Onion with two or three cloves
One pint of Tomato sauce (or conserve)
A quarter of a pound of grated cheese
A little pepper and grated nutmeg

For tossing
A quarter of a pound of grated cheese

For pasta topping
Grated Parmesan cheese

"Boil the spaghetti as above [Boil three-quarters of a pound of fresh spaghetti in plenty of salted water for three-quarters of an hour, adding an onion with two or three cloves stuck into it and half an ounce of butter. Drain], add one pint of Tomato sauce (see Tomato Sauces) (or conserve) and a quarter of a pound of grated cheese, add a little pepper and grated nutmeg, and cook for ten minutes, tossing well. Serve hot with some grated Parmesan cheese separate."

This recipe was taken from "Leaves from our Tuscan Kitchen" by Ann Janet Ross. The book was published by JM Dent & Co. in 1900 (London). For the complete cookbook see www.archive.org.... Image: Frank Benson, Jour de soleil, 1909.

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