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Wisconsin cookbook, 1900-1920
Page 56
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56 Celery Soup 4 cups celery 1 pt water 1 pt. milk 2 tablespoons butter 1 tablespoons flour 1/2 tesp. salt 1/2 tesp. pepper Cut celery in small pieces, put in hot water. Strain celery cook butter & flour together, add milk to celery. Pea Soup 1 can peas (use 1/2 cup) 1 small onion 1 sprig parsley 1 tesp sugar 1/2 tesp black pepper Put in a stew pan & letter simmer 1/2 hour. Mash add 3 cups of good stock & let boil up. Strain. Add 1/2 tesp corn starch in cold water 1 large tesp. butter. Boil 10 min. add 1 cup milk & 1/2 cup peas. Salt to taste. Pea Soup Boil ham bone until well done Soak peas over night then boil after they are well done mash through colander & put in broth, flavor with onion, salt & pepper. Don't have broth to salty.
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56 Celery Soup 4 cups celery 1 pt water 1 pt. milk 2 tablespoons butter 1 tablespoons flour 1/2 tesp. salt 1/2 tesp. pepper Cut celery in small pieces, put in hot water. Strain celery cook butter & flour together, add milk to celery. Pea Soup 1 can peas (use 1/2 cup) 1 small onion 1 sprig parsley 1 tesp sugar 1/2 tesp black pepper Put in a stew pan & letter simmer 1/2 hour. Mash add 3 cups of good stock & let boil up. Strain. Add 1/2 tesp corn starch in cold water 1 large tesp. butter. Boil 10 min. add 1 cup milk & 1/2 cup peas. Salt to taste. Pea Soup Boil ham bone until well done Soak peas over night then boil after they are well done mash through colander & put in broth, flavor with onion, salt & pepper. Don't have broth to salty.
Szathmary Culinary Manuscripts and Cookbooks
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