Transcribe
Translate
M. E. Ludwig cookbook, 1910
Page 48
More information
digital collection
archival collection guide
transcription tips
Onion juice To extract onion juice, press the raw surface of an onion against the grater, move it slightly & the juice will run off the point of the grader. Chopping suet - Chop suet in a cool place & sprinkle it /c flour to prevent its oiling & sticking together. Remove the membrane before chopping it. Add a few drops of rose water to almonds to prevent their oiling when chopped or pounded. To loosen grated peel or other articles from the grater, strike the grater sharply on the table. When mixing a liquid /c a solid material, add but little liquid at a time and stir constantly to prevent lumping. When adding cornstarch, arrowroot, or any starchy material to hot liquid, mix first
Saving...
prev
next
Onion juice To extract onion juice, press the raw surface of an onion against the grater, move it slightly & the juice will run off the point of the grader. Chopping suet - Chop suet in a cool place & sprinkle it /c flour to prevent its oiling & sticking together. Remove the membrane before chopping it. Add a few drops of rose water to almonds to prevent their oiling when chopped or pounded. To loosen grated peel or other articles from the grater, strike the grater sharply on the table. When mixing a liquid /c a solid material, add but little liquid at a time and stir constantly to prevent lumping. When adding cornstarch, arrowroot, or any starchy material to hot liquid, mix first
Szathmary Culinary Manuscripts and Cookbooks
sidebar
