Looking for that school cafeteria spaghetti taste in the 60's.From Middletown,Ohio. Can you help me?

Question

I am 55 years old and have been looking for that special kind of spaghetti with little acid taste that I have only found in my grade school age in the 60's. I can make good spaghetti sauce but it always comes out with that acidy taste and I still remember how it taste back then but can't find anyone who may have cooked in the cafeteria back then or anyone who may know how to make it. I worked with someone in the 80's but dumb me forgot to ask her what she put in her sauce because we worked in a motel and we were too busy and at the end of the day I forgot to ask her. Is there anyone who knows what I am looking for or knows what the ingredients are in the sauce? I have stomach problems I have had this craving for that spaghetti and sauce. You would be doing me a big favor and helping me find something that I can eat without hurting. I would be very greatful .

Answer 1

This might be a long shot, but I wonder if the school is using the same recipe it used back then. I would contact the school and ask one of the cooks.
Also, the person that wrote in and said to put a little sugar in the sauce is 100% correct. This cuts down on the acid in the tomatoes.

Answer 2

The sauce is basically the same but with sugar added to balance the acidity. You should be able to modify your current recipe and produce what you're looking for by making a few changes.

I'm not sure what your recipe looks like but remove anything with obvious acidity. The simpler the better in this case since those commercial sauces do not contain a lot of ingredients. If you use ketchup, switch to something else since it contains vinegar.

The riper the tomato is the better the balance between acidity and sweetness. Sugar is used with fruit to compensate for lack of ripeness.

It's important to remember that by adding sugar you are only reducing the acidic taste, not the actual level of acidity. Tomatoes are naturally acidic but some varieties less so than others. You may have to grow your own to cut the actual amount of acid in the sauce.

Answer 3

If you have stomach problems I don't think you should be eating acidic tomato sauce... ouch!!!

However, tomatoes are very acidic... maybe try adding more or try a different variety. Larger tomatoes are usually more acidic than smaller ones. Just make sure to add a couple bay leaves to your sauce... this will help you from getting an upset stomach.

Also, if you are going for that cafeteria-style flavor, try replacing fresh tomatoes with tomato paste. I'm sure whatever they serve in grade school comes out of a can.

Check out the ingredients on the back of a Spaghettio's can... LOL!

Answer 4

1. There is ALWAYS going to a difference in taste between bulk cooking and small batches. 2. The state in which that school was/is located ought to have a professional association for school cooks and staffs that MAY have records that go back that far. 3. Some food ingrediants from 40 to 50 years ago are not formulated the same now as then. Even the raw foods have changed flavors. Bananas for example are a different variety than then. Tomatoes, too, are different. 4. You may be able to contact some retired school cooks through AARP' magazines and mine their memories. I really believe you will never solve the taste issue but the above are my best quesses to help you. Best wishes.

Answer 5

Add a tiny pinch or two of sugar to the spaghetti sauce, that takes away the bitter acid taste from the tomatos.

Answer 6

Put a pinch or two of sugar in your sauce recipe to cut the acid. Also, most schools combined the sauce and the noodles for you, sometimes w/ cheddar cheese on top. You may try that. Schools also did not cook pasta al dente. Those noodles were boiled to death! lol So try overcooking it a bit for that particular flavor you're going for.

Answer 7

adding a pinch of baking soda with help reduce the acidity