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L. Gagnore cookbook, 1930-1940
Page 62
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kept, spread on bottom of cool dry; well ventilated cellar, or place in an ice-box. Wilted vegetables may be freshened by allowing to stand in cold water. Winter vegetables should be kept in a cold, dry place. IV. Cooking of Vegetables Vegetables should be washed in cold water, and cooked until soft in boiling salted water; if cooked in an uncovered vessel, their color is better kept. For peas and beans add soda to water or the mineral in the water will combine with a substance which they contain forming an insoluble compound. Time for cooking the same vegetable varies according to freshness and age.
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kept, spread on bottom of cool dry; well ventilated cellar, or place in an ice-box. Wilted vegetables may be freshened by allowing to stand in cold water. Winter vegetables should be kept in a cold, dry place. IV. Cooking of Vegetables Vegetables should be washed in cold water, and cooked until soft in boiling salted water; if cooked in an uncovered vessel, their color is better kept. For peas and beans add soda to water or the mineral in the water will combine with a substance which they contain forming an insoluble compound. Time for cooking the same vegetable varies according to freshness and age.
Szathmary Culinary Manuscripts and Cookbooks
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