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American cookbook, 1930s?
Page 3
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Butter Biscuit Mix a tea cup of [melted] butter with two thirds of a pint of milk, add a teaspoonful of salt, six teaspoonfuls of [milk] yeast or [other] yeast and stir in flour till sufficiently [stiffened] mould up. The addition of two Eggs will improve the biscuit. Place the dough where warm when risen mould it it with the hand into Small cakes, and place them on flat buttered tins, Bake them after standing half an hour Clam Pancakes Make a thick batter of flour and milk; clam liquor does not make them so light as milk; put to each pint of milk two eggs and a few clams the clams may be put in whole after being first stewed, or they may be only taken out of the shell and chopped fine
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Butter Biscuit Mix a tea cup of [melted] butter with two thirds of a pint of milk, add a teaspoonful of salt, six teaspoonfuls of [milk] yeast or [other] yeast and stir in flour till sufficiently [stiffened] mould up. The addition of two Eggs will improve the biscuit. Place the dough where warm when risen mould it it with the hand into Small cakes, and place them on flat buttered tins, Bake them after standing half an hour Clam Pancakes Make a thick batter of flour and milk; clam liquor does not make them so light as milk; put to each pint of milk two eggs and a few clams the clams may be put in whole after being first stewed, or they may be only taken out of the shell and chopped fine
Szathmary Culinary Manuscripts and Cookbooks
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