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L. Gagnore cookbook, 1930-1940
Page 77
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Menu 1st Clear bouillon(chopped parsley slice of lemon on top) wafers 2nd. Creamed chicken in timbale cases New potatoes (cut round + garnished with chopped parsley) Parker house rolls. -pickles Cranberry jellied on 1/4 section of orange Coffee. 3rd. Fruit salad in orange basket. Wafers (water biscuit) salad rolls(cheese balls fried in deep fat). 4- Brick ice cream on paper doiley Angel Cake- Dark cake.
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Menu 1st Clear bouillon(chopped parsley slice of lemon on top) wafers 2nd. Creamed chicken in timbale cases New potatoes (cut round + garnished with chopped parsley) Parker house rolls. -pickles Cranberry jellied on 1/4 section of orange Coffee. 3rd. Fruit salad in orange basket. Wafers (water biscuit) salad rolls(cheese balls fried in deep fat). 4- Brick ice cream on paper doiley Angel Cake- Dark cake.
Szathmary Culinary Manuscripts and Cookbooks
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