Transcribe
Translate
New England cookbook, 1880s
Page 69
More information
digital collection
archival collection guide
transcription tips
Escaloped Fish. Jane Jenks. Two cups salt fish freshened and chopped fine, put into a baking dish with alternate layers of bread crumbs sprinkled with bits of butter. Cover with one pint of cold milk into which two well - beaten eggs have been stirred. Mrs. Carter's Salad Dressing. 3 eggs broken into a bowl 3 table spoons vinegar 1 " " mustard 1 " " sugar 1 teaspoon salt, butter the size of an egg. Boil together in a double boiler. Thin with whipped cream when cold.
Saving...
prev
next
Escaloped Fish. Jane Jenks. Two cups salt fish freshened and chopped fine, put into a baking dish with alternate layers of bread crumbs sprinkled with bits of butter. Cover with one pint of cold milk into which two well - beaten eggs have been stirred. Mrs. Carter's Salad Dressing. 3 eggs broken into a bowl 3 table spoons vinegar 1 " " mustard 1 " " sugar 1 teaspoon salt, butter the size of an egg. Boil together in a double boiler. Thin with whipped cream when cold.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
