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L. Gagnore cookbook, 1930-1940
Page 64
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and winter. Keep them in a cool dry place. If sprouts appear pick them off. Composition. Water, about 75% fill the cells. Starch, about 18%, chief food stuff. Woody fibre (cellulose) not of a nature to be digested. Potash salts and other minerals, lying mostly just beneath the skin. Creamed Carrots Wash, scrape, and cut young carrots in cubes or thin slices and cook until soft in boiling salted water. Drain and add to white sauce. White Sauce 2 tbsp. butter 1/4 tsp. salt 2 tbsp. flour Dash of pepper 1 c milk Melt the butter in a double boiler, add seasonings and flour, remove from the fire and stir until
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and winter. Keep them in a cool dry place. If sprouts appear pick them off. Composition. Water, about 75% fill the cells. Starch, about 18%, chief food stuff. Woody fibre (cellulose) not of a nature to be digested. Potash salts and other minerals, lying mostly just beneath the skin. Creamed Carrots Wash, scrape, and cut young carrots in cubes or thin slices and cook until soft in boiling salted water. Drain and add to white sauce. White Sauce 2 tbsp. butter 1/4 tsp. salt 2 tbsp. flour Dash of pepper 1 c milk Melt the butter in a double boiler, add seasonings and flour, remove from the fire and stir until
Szathmary Culinary Manuscripts and Cookbooks
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