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American cookbook, 1930s?
Page 13
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be in eight or ten hours or sooner if brewers yeast is used, add a teaspoonful of salt and if sour a teaspoonful of salaeratus dissolved in a little milk and strained, if too thick thin them with cold milk or water. Lay them in just sufficient fat to prevent them sticking to the frying pan. Green Corn Cakes Take a pint of grated green corn, three spoonfuls of milk and a teacup of flour, mix them with half a teacup of melted butter, an egg, a teaspoonful of salt and half a teaspoonful of pepper. Drop into hot butter, by the spoonful and let the cakes fry eight or ten minutes
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be in eight or ten hours or sooner if brewers yeast is used, add a teaspoonful of salt and if sour a teaspoonful of salaeratus dissolved in a little milk and strained, if too thick thin them with cold milk or water. Lay them in just sufficient fat to prevent them sticking to the frying pan. Green Corn Cakes Take a pint of grated green corn, three spoonfuls of milk and a teacup of flour, mix them with half a teacup of melted butter, an egg, a teaspoonful of salt and half a teaspoonful of pepper. Drop into hot butter, by the spoonful and let the cakes fry eight or ten minutes
Szathmary Culinary Manuscripts and Cookbooks
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