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M. J. Delaney cookbook, 1933
Page 22
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with fine, buttered bread crumbs and brown quickly in hot over. Makes 4 servings. [[underlined]] Filled Bread Cups. [[/underlined]] 2 small loaves bread Crisco for deep frying 3 tablespoons Crisco 3 tablespoons flour 1/8 teaspoon pepper 2 cups milk 1/4 lb. dried beef 3/4 cup cooked peas. Cut slices of bread 2 to 2 1/2 inches thick. Trim off crust. Hollow centers with sharp paring knife. Deep-fry in Crisco that browns an inch cube of bread in 20 seconds (385 - 395° F.) Drain on absorbent paper. Strain Crisco. Can use again & again Fill with -
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with fine, buttered bread crumbs and brown quickly in hot over. Makes 4 servings. [[underlined]] Filled Bread Cups. [[/underlined]] 2 small loaves bread Crisco for deep frying 3 tablespoons Crisco 3 tablespoons flour 1/8 teaspoon pepper 2 cups milk 1/4 lb. dried beef 3/4 cup cooked peas. Cut slices of bread 2 to 2 1/2 inches thick. Trim off crust. Hollow centers with sharp paring knife. Deep-fry in Crisco that browns an inch cube of bread in 20 seconds (385 - 395° F.) Drain on absorbent paper. Strain Crisco. Can use again & again Fill with -
Szathmary Culinary Manuscripts and Cookbooks
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