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Julie M. Clagett cookbook, 1908-1914
Page 60
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a large tablespoon of lard with it. Wet with some milk, or water, into as soft dough as you can handle, Roll out immediately. Cut into cakes, & bake in a very quick oven. Batter bread with yeast. Rub a piece of butter the size of an egg into a qt corn meal. Add a little salt. Make it into a batter with 2 eggs, & some new milk, & a spoonful of yeast, Set it to rise. Butter little pans, & bake quickly. Nice bread. 2 eggs, a cup of new milk warm enough to mix like light bread - water, a spoonful butter rubbed into a pound of flour, half tea-cup of yeast to rise it. Egg rolls Made as Rusk, omitting the sugar, cream, & half the quantity of lard. Breakfast cakes 1 pt flour, 1 qt clabber, a large teaspoon soda. Fry as buckwheat. Waffles. A level pan flour, 1 pt thick cream 2 or 3 eggs, a teaspoonful soda, & 1 of vinegar
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a large tablespoon of lard with it. Wet with some milk, or water, into as soft dough as you can handle, Roll out immediately. Cut into cakes, & bake in a very quick oven. Batter bread with yeast. Rub a piece of butter the size of an egg into a qt corn meal. Add a little salt. Make it into a batter with 2 eggs, & some new milk, & a spoonful of yeast, Set it to rise. Butter little pans, & bake quickly. Nice bread. 2 eggs, a cup of new milk warm enough to mix like light bread - water, a spoonful butter rubbed into a pound of flour, half tea-cup of yeast to rise it. Egg rolls Made as Rusk, omitting the sugar, cream, & half the quantity of lard. Breakfast cakes 1 pt flour, 1 qt clabber, a large teaspoon soda. Fry as buckwheat. Waffles. A level pan flour, 1 pt thick cream 2 or 3 eggs, a teaspoonful soda, & 1 of vinegar
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