Three-quarters of a pound of fresh spaghetti
Salted water for boiling spaghetti

For sauce
An onion stuck with cloves
Half an ounce of butter
Half a pint of Tomato sauce (or tomato conserve)
Half a pint of sauce 'Suprema'
Two truffles
Seven or eight mushrooms
A piece of smoked tongue, all cut small
A little pepper
A little grated nutmeg

For pasta topping
A quarter of a pound of grated Parmesan cheese

"Boil three-quarters of a pound of fresh spaghetti in plenty of salted water for three-quarters of a hour, with an onion stuck with cloves, and half an ounce of butter. Drain and put them into a saucepan with half a pint of Tomato sauce (or tomato conserve), half a pint of sauce 'Suprema,'[See Sauces] two truffles, seven or eight mushrooms, and a piece of smoked tongue, all cup small. Add a little pepper, grated nutmeg, and a quarter of a pound of grated Parmesan cheese. 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 -- William Blair Bruce, Landscape with Poppies, 1887.

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