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M. J. Delaney cookbook, 1933
Page 11
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pumpkin in the center and serve with French dressing. Ham Mousse Moderne 2 1/2 cups chopped cooked ham 1/2 cup chopped celery 1/4 " " green pepper 1 tablespoon " parsley 1 1/2 " gelatin 1/4 cup cold water 1/2 " mayonnaise dressing 1 cup cream Hard cooked eggs Sliced tomatoes Chop ham, celery, green pepper, and parsley very fine. Soak gelatin in cold water
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pumpkin in the center and serve with French dressing. Ham Mousse Moderne 2 1/2 cups chopped cooked ham 1/2 cup chopped celery 1/4 " " green pepper 1 tablespoon " parsley 1 1/2 " gelatin 1/4 cup cold water 1/2 " mayonnaise dressing 1 cup cream Hard cooked eggs Sliced tomatoes Chop ham, celery, green pepper, and parsley very fine. Soak gelatin in cold water
Szathmary Culinary Manuscripts and Cookbooks
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