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Carr family cookbook, inserts, 1741-1753
Page 1
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Rye drop - cakes One quart of milk, Tea cup of indian meal, not scalded, half cup of molasses Two eggs - salt - and rye meal enough to make it sufficiently thick to drop off the end of a spoon. Fry in a pot of hot lard like dough nuts.
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Rye drop - cakes One quart of milk, Tea cup of indian meal, not scalded, half cup of molasses Two eggs - salt - and rye meal enough to make it sufficiently thick to drop off the end of a spoon. Fry in a pot of hot lard like dough nuts.
Szathmary Culinary Manuscripts and Cookbooks
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