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New England manuscript cookbook, 1880-1910
Page 44
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Then add [illegible] 2 eggs [nrll?] beating to a stiff [illegible] and cook sauce as custard When cold add cream to white and pour over salad just before serving Cabbage Salad 1 egg 1 teaspoon salt 2 teaspoon sugar 1 " mustard 1 pinch cayenne 1/4 teaspoon pepper (if you wish) 2/3 cup vinegar Butter size walnut Beat all together and set
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Then add [illegible] 2 eggs [nrll?] beating to a stiff [illegible] and cook sauce as custard When cold add cream to white and pour over salad just before serving Cabbage Salad 1 egg 1 teaspoon salt 2 teaspoon sugar 1 " mustard 1 pinch cayenne 1/4 teaspoon pepper (if you wish) 2/3 cup vinegar Butter size walnut Beat all together and set
Szathmary Culinary Manuscripts and Cookbooks
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