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American cookbook, 1886
Page 4
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Ris-soles 1/2 lb veal 1 1/2 lb ham chopped fine 1/2 pint rich sauce fried in hot lard. Charlotte of apples 3 lbs. apples 1 qt of water boiled to a jam 1/4 oz of cloves 1/2 lb of butter - in a plain mould lined with bread & baked in a hot oven 2 hours & a half.
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Ris-soles 1/2 lb veal 1 1/2 lb ham chopped fine 1/2 pint rich sauce fried in hot lard. Charlotte of apples 3 lbs. apples 1 qt of water boiled to a jam 1/4 oz of cloves 1/2 lb of butter - in a plain mould lined with bread & baked in a hot oven 2 hours & a half.
Szathmary Culinary Manuscripts and Cookbooks
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