Spaghetti Loaf - 1935

Martha Price


I got this recipe from the cookbook 'Mary Dunbar's Favorite Recipes', which was published in 1935. I believe Ms. Dunbar was the spokesperson for the Jewel Tea Company, which manufactored spice products, in addition to other food items.

Although I haven't yet tried this recipe, it sounds good, especially for those who don't care for tomato based sauces.

Photo by Bing.


★★★★★ 1 vote

4 - 6
15 Min
45 Min


  • 8 oz
    spaghetti noodles
  • 1 tsp
  • 2 Tbsp
  • 3
  • 1 c
  • 1 c
    grated cheddar cheese
  • 1 and 1/4 c
    butter flavored crackers, roughly crushed
  • 1
    green bell pepper, chopped
  • 1 tsp
    minced onion
  • 1 - 2 Tbsp
    chopped pimento
  • 1 Tbsp
    parsley, chopped
  • 1 tsp

  • 2 Tbsp
    butter or shortening
  • 2 Tbsp
    cornstarch or flour
  • 1 and 1/2 c
    milk or vegetable broth
  • 1/2 - 1 c
    grated cheddar cheese
  • 1/4 tsp
    black pepper

How to Make Spaghetti Loaf - 1935


  1. Break spaghetti in half and cook in rapidly boiling, salted water until al dente. Set aside.
  2. Beat eggs well, then add remaing ingredients to eggs (not sauce ingredients); mix well. Mix in spaghetti.
  3. Melt butter in loaf pan; swirl to coat pan. Pour spaghetti mixture into pan.
    Bake at 350 degrees for 45 minutes. Cool briefly, then turn out on platter. Top with sauce and garnish with chopped parsley, if desired.
    Melt butter or shortening, add cornstarch or flour and stir until smooth. Add milk or broth; continue stirring until thickened and smooth. Add cheese; stir until melted. Stir in pepper.

Printable Recipe Card

About Spaghetti Loaf - 1935

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: For Kids

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