Transcribe
Translate
M. E. Ludwig cookbook, 1910
Page 9
More information
digital collection
archival collection guide
transcription tips
Tomato Soup 1/2 c. tomatoes- strain after cooking 3/4 tbsp butter 3/4 tbsp. flour 1/4 tsp. salt 1/16 tsp. pepper 1/2 c. milk (stew tomat 15 min. & add soda while hot Vegetables are valuable on [a/c?] of mineral matter & alkaline-woody fibre makes the bulk. Digestibility depends largely upon the cooking. Formula for Early Months 10% milk - 2oz 3oz 4oz 5oz 6oz milk sugar- 1oz 1oz 1oz 1oz 1oz lime water- 1oz 1oz 1oz 1oz 1oz Scalloped Oysters 10 oysters 1 tbsp oyster juice 1c. buttered crumbs s pk. pepper 1/6 tsp salt Slip oysters through the fingers to remove bits of shell. Prepare buttered crumbs according to rule, arrange materials in buttered baking dish according to the general rule, putting 1/2 oysters etc & crumbs. Bake in moderate oven 15-20 min.
Saving...
prev
next
Tomato Soup 1/2 c. tomatoes- strain after cooking 3/4 tbsp butter 3/4 tbsp. flour 1/4 tsp. salt 1/16 tsp. pepper 1/2 c. milk (stew tomat 15 min. & add soda while hot Vegetables are valuable on [a/c?] of mineral matter & alkaline-woody fibre makes the bulk. Digestibility depends largely upon the cooking. Formula for Early Months 10% milk - 2oz 3oz 4oz 5oz 6oz milk sugar- 1oz 1oz 1oz 1oz 1oz lime water- 1oz 1oz 1oz 1oz 1oz Scalloped Oysters 10 oysters 1 tbsp oyster juice 1c. buttered crumbs s pk. pepper 1/6 tsp salt Slip oysters through the fingers to remove bits of shell. Prepare buttered crumbs according to rule, arrange materials in buttered baking dish according to the general rule, putting 1/2 oysters etc & crumbs. Bake in moderate oven 15-20 min.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
