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L. Gagnore cookbook, 1930-1940
Page 20
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2 tsp. cinnamon 2 tsp. allspice 2 tsp. grated nutmeg Peel tomatoes and slice. Put in a preserving kettle with remaining ingredients. Heat gradually to boiling point and cook slowly two and one half hours Starch con. Starch is manufactured from wheat, corn + potatoes. Cornstarch is mfg. from Indian corn. Arrowroot the purest form of starch is obtained from two or three species of the Maranta plant which grows in West Indies + other tropical countries. Tapioca is starch obtained from tuberous roots of the bitter cassava, native of So. America. Sago is starch obtained from sago palms, native of India. Cooking Starch. All starchy foods require long thorough cooking.
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2 tsp. cinnamon 2 tsp. allspice 2 tsp. grated nutmeg Peel tomatoes and slice. Put in a preserving kettle with remaining ingredients. Heat gradually to boiling point and cook slowly two and one half hours Starch con. Starch is manufactured from wheat, corn + potatoes. Cornstarch is mfg. from Indian corn. Arrowroot the purest form of starch is obtained from two or three species of the Maranta plant which grows in West Indies + other tropical countries. Tapioca is starch obtained from tuberous roots of the bitter cassava, native of So. America. Sago is starch obtained from sago palms, native of India. Cooking Starch. All starchy foods require long thorough cooking.
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