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English cookbook, 1800's
Page 84
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in for each pound of potatoes two large spoonfuls of yeast - keep it warm until done fermenting - twenty four hours it will be fit for use Rice Fritters Boil two cups of rice add the yolks of three eggs - a flour bin of flour - a teaspoon of
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in for each pound of potatoes two large spoonfuls of yeast - keep it warm until done fermenting - twenty four hours it will be fit for use Rice Fritters Boil two cups of rice add the yolks of three eggs - a flour bin of flour - a teaspoon of
Szathmary Culinary Manuscripts and Cookbooks
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