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New England cookbook, 1855-1934
Page 67
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Squash fritters 1 cup cooked Squash 1 do milk 1 egg - flour to bind together - Fry them - Indian Cakes 1 pint milk (table spoonfull of sugar if you like 1 do meal 3 eggs - Salt teaspoon of soda. - Buckwheats 1 pt water 1/2 cup Indian meal scalded in as little water as possible - 1 table spoon full of molasses, 2 cups of buck wheat 1 cup of yeast - (Rise over night) add 1/2 teaspoon of soda and as much salt. - [Aulish?] Put bread crumbs in a saucepan with cream salt & pepper, when the bread has absorbed the milk break on a few eggs, & fry. - Croquette Mince cold chicken, moisten with gravy. season with pepper, salt and a little mace. Make it in form done over with egg and crumbs, & fry slowly.
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Squash fritters 1 cup cooked Squash 1 do milk 1 egg - flour to bind together - Fry them - Indian Cakes 1 pint milk (table spoonfull of sugar if you like 1 do meal 3 eggs - Salt teaspoon of soda. - Buckwheats 1 pt water 1/2 cup Indian meal scalded in as little water as possible - 1 table spoon full of molasses, 2 cups of buck wheat 1 cup of yeast - (Rise over night) add 1/2 teaspoon of soda and as much salt. - [Aulish?] Put bread crumbs in a saucepan with cream salt & pepper, when the bread has absorbed the milk break on a few eggs, & fry. - Croquette Mince cold chicken, moisten with gravy. season with pepper, salt and a little mace. Make it in form done over with egg and crumbs, & fry slowly.
Szathmary Culinary Manuscripts and Cookbooks
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