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New England manuscript cookbook, 1880-1910
Page 50
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parsley, butter size egg. pepper salt. Beat 2 eggs stiff & when mixed thoroughly with potato add 1 tbs flour & milk to make thin. Bake in oven until well browned. Nice with a roast or chicken Tomatoes Cut tomatoes crosswise Dip Each half in Melted butter, then in crumbs & boil Melt 3 tbs butter when hot add 6 Eggs, salt, paprika & pepper & 5 tbs water. Stir over fire & add 5 tbs. grated cheese. When cooked put on toast & lay on tomatoes. Onions Peel & take centers from large onions & boil ten minutes. Mix 1/2 cup bread crumbs, 1 cup cooked
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parsley, butter size egg. pepper salt. Beat 2 eggs stiff & when mixed thoroughly with potato add 1 tbs flour & milk to make thin. Bake in oven until well browned. Nice with a roast or chicken Tomatoes Cut tomatoes crosswise Dip Each half in Melted butter, then in crumbs & boil Melt 3 tbs butter when hot add 6 Eggs, salt, paprika & pepper & 5 tbs water. Stir over fire & add 5 tbs. grated cheese. When cooked put on toast & lay on tomatoes. Onions Peel & take centers from large onions & boil ten minutes. Mix 1/2 cup bread crumbs, 1 cup cooked
Szathmary Culinary Manuscripts and Cookbooks
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