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Wisconsin cookbook, 1900-1920
Page 36
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Canned Cream Peas 1 can peas 1/2 cup milk 1/2 tesp. salt Pinch pepper Cabbage Boil 1/2 head cabbage in salt water. Drain off water when done, then add 1/2 cup rich milk,1 tablespoon butter, salt & pepper. Cabbage boil 1/2 head cabbage as above only add pork fryings, salt & pepper. Serve hot. Carrots. Soak & wash carrot
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Canned Cream Peas 1 can peas 1/2 cup milk 1/2 tesp. salt Pinch pepper Cabbage Boil 1/2 head cabbage in salt water. Drain off water when done, then add 1/2 cup rich milk,1 tablespoon butter, salt & pepper. Cabbage boil 1/2 head cabbage as above only add pork fryings, salt & pepper. Serve hot. Carrots. Soak & wash carrot
Szathmary Culinary Manuscripts and Cookbooks
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