Americandinner

Turkey Tetrazzini

Name: Turkey Tetrazzini
Yield: 6 servings
Cuisine: American
Ingredients: 1 cup White Sauce; 14 cup mushroom caps, sliced; 1 cup cooked turkey, cut in thin strips; 14 cup grated Parmesan cheese; ¥4 cup cooked spaghetti, cut in -inch pieces; Season sauce with celery salt.; Fill buttered ramekin dishes with mixture,; sprinkle with cheese and crumbs,

From Boston Cooking-School cook book, 1896

Serves 6

Serves 6.

Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 150. The excerpt below is the record exactly as published.

TURKEY TETRAZZINI 1 cup White Sauce (p. 191), 14 cup mushroom caps, sliced made with cream and sautéed in butter 1 cup cooked turkey, cut in 14 cup grated Parmesan thin strips cheese ¥4 cup cooked spaghetti, cut 34 cup buttered cracker in -inch pieces crumbs Season sauce with celery salt. Bring to boiling point and add turkey, spaghetti, and mushrooms. Fill buttered ramekin dishes with mixture, sprinkle with cheese and crumbs,

Cook this with the app: pantry check, scaling, and the assistant.