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New England manuscript cookbook, 1880-1910
Page 39
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RICE. Wash and pick over six tablespoons of rice, put it in a puddding dish with one quart of boiling water and bake in the oven till the liquid is all absorbed. Then add a quart of rich milk and seasoning to taste. Turn into a kettle, add a minced onion, a little celery salt and cook gently for twenty minutes. Serve at once. MILK. Mix smoothly together the yolks of two hard-boiled eggs, one cupful of hot mashed potatoes and one-half cupful of soft butter. Then add one quart of boiling milk, stir thoroughly, strain, season with salt and pepper and a few drops of onion juice, and serve with hot buttered oyster crackers. Noodles: - Beat an egg slightly, salt then work in all the flour the egg can be make to take up. Knead on board until stiff & smooth, roll as thin as possible: Let dry & roll like jelly roll & cut in strings. nice in tomato as well as meat soups.
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RICE. Wash and pick over six tablespoons of rice, put it in a puddding dish with one quart of boiling water and bake in the oven till the liquid is all absorbed. Then add a quart of rich milk and seasoning to taste. Turn into a kettle, add a minced onion, a little celery salt and cook gently for twenty minutes. Serve at once. MILK. Mix smoothly together the yolks of two hard-boiled eggs, one cupful of hot mashed potatoes and one-half cupful of soft butter. Then add one quart of boiling milk, stir thoroughly, strain, season with salt and pepper and a few drops of onion juice, and serve with hot buttered oyster crackers. Noodles: - Beat an egg slightly, salt then work in all the flour the egg can be make to take up. Knead on board until stiff & smooth, roll as thin as possible: Let dry & roll like jelly roll & cut in strings. nice in tomato as well as meat soups.
Szathmary Culinary Manuscripts and Cookbooks
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