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American cookbook, 1930s?
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White Apple Sauce Pare and quarter tart apples, put to them Enough water to prevent them burning and boil till prefectly tender, Sweeten with Sugar and Season with grated lemon, mace and nutmeg. Terrapins This is a favourite dish for suppers and parties and when well cooked Put the terrapins alive in a pot of boiling water where they must remain until quite dead. You the devest them of their outer skin and toenails, and after washing them in warm water, boil them again until they become quite tender, adding a handful of Salt to the water Having Satisfied yourself of their being perfectly tender -- over
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White Apple Sauce Pare and quarter tart apples, put to them Enough water to prevent them burning and boil till prefectly tender, Sweeten with Sugar and Season with grated lemon, mace and nutmeg. Terrapins This is a favourite dish for suppers and parties and when well cooked Put the terrapins alive in a pot of boiling water where they must remain until quite dead. You the devest them of their outer skin and toenails, and after washing them in warm water, boil them again until they become quite tender, adding a handful of Salt to the water Having Satisfied yourself of their being perfectly tender -- over
Szathmary Culinary Manuscripts and Cookbooks
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