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New England cookbook, 1880s
Page 65
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Breakfast Dishes. Last Resort. Soak 1 coffee cup of bits of salt fish in 1 pint of cold water over night. In the morning drain off the water - add a cup of milk - a spoonful of butter - put on the stove and heat. Have 3 eggs and a spoonful of flour beaten and stir into the fish like poached eggs. Omelette. Beat 6 eggs very light the - the whites to a stiff froth that will stand along - the yolks to a smooth thick batter - a cupful of milk - pepper & salt - lastly stir the whites in lightly. Baked Omelet. Heat 1 pint of milk with a dessert spoonful of butter - beat 4 eggs with a tablespoon of flour - a little salt in a little cold milk. Mix this with the hot milk stirring fast. Bake in a buttered dish about fifteen minutes. To be served at once.
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Breakfast Dishes. Last Resort. Soak 1 coffee cup of bits of salt fish in 1 pint of cold water over night. In the morning drain off the water - add a cup of milk - a spoonful of butter - put on the stove and heat. Have 3 eggs and a spoonful of flour beaten and stir into the fish like poached eggs. Omelette. Beat 6 eggs very light the - the whites to a stiff froth that will stand along - the yolks to a smooth thick batter - a cupful of milk - pepper & salt - lastly stir the whites in lightly. Baked Omelet. Heat 1 pint of milk with a dessert spoonful of butter - beat 4 eggs with a tablespoon of flour - a little salt in a little cold milk. Mix this with the hot milk stirring fast. Bake in a buttered dish about fifteen minutes. To be served at once.
Szathmary Culinary Manuscripts and Cookbooks
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