• Transcribe
  • Translate

Ruth Salzmann Becker recipe book, mid- to late-20th century

Page 2

More information
  • digital collection
  • archival collection guide
  • transcription tips
 
Saving...
Pickled Fish 1 part vinegar 3 parts water 1/4 cup sugar salt & pepper to taste 1 teaspoon mixed pickling spice Soak fish in salt water 1 tablespoon salt to a qt of water. (Cut fish in serving size pieces.) Soak overnight or several hrs. drain salt water. & add vinegar solution. bring to boil but do not boil, simmer until fish flakes. Cool and set in refrigerater a few days till the fine bones dissolve
 
Iowa Women’s Lives: Letters and Diaries