Recipes > Pasta > Escalloped Spaghettina

Escalloped Spaghettina


Put a good half cupful of spaghettina, broken in bits, into a saucepan of boiling water with an even tablespoonful of salt, boil three-quarters of an hour, turn into a colander and let it drain while the sauce is being made. Prepare it exactly as for escalloped cauliflower and finish in the same way.


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The Golden Age Cook Book (1898).

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