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New England manuscript cookbook, 1880-1910
Page 48a
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CREAMED CABBAGE Cut up a small head of cabbage in the Universal Food Chopper, using the coarse cutter. Put it into a hot spider and pour over it a pint of boiling water. Cover and cook rapidly ten minutes. Drain and add one-half pint of good milk. When it boils, stir in one teaspoonful of flour moistened with milk. Season with salt and pepper. Use the same recipe for cauliflower and for celery. Baked Beans 3 1/2 cups dry Beans 3/4 # Pork 1 teaspoon Molasses mustard as large as 2 Leaves Cook cranberries in syrup of 2 cups water to one of sugar Don't stir.
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CREAMED CABBAGE Cut up a small head of cabbage in the Universal Food Chopper, using the coarse cutter. Put it into a hot spider and pour over it a pint of boiling water. Cover and cook rapidly ten minutes. Drain and add one-half pint of good milk. When it boils, stir in one teaspoonful of flour moistened with milk. Season with salt and pepper. Use the same recipe for cauliflower and for celery. Baked Beans 3 1/2 cups dry Beans 3/4 # Pork 1 teaspoon Molasses mustard as large as 2 Leaves Cook cranberries in syrup of 2 cups water to one of sugar Don't stir.
Szathmary Culinary Manuscripts and Cookbooks
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