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M. J. Delaney cookbook, 1933
Page 25
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1/4 teaspoon pepper 1 tablespoon minced onion juice of 1 lemon Crisco for deep frying Beat eggs, add flour, milk, seasoning, onion, ham. Drop by spoonfuls into deep Crisco heated to point it browns a cube of bread in 40 seconds, 375°-385° F. Fry Hamettes until brown. Drain on soft paper. Serve with: Fried bananas: Peel and split bananas, dip in lemon juice, dredge with flour. Fry as above until brown. [[underlined]] Meat Pie, with "Batter" Crust. [[/underlined]] Cut cooked meat (veal, lamb, beef)
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1/4 teaspoon pepper 1 tablespoon minced onion juice of 1 lemon Crisco for deep frying Beat eggs, add flour, milk, seasoning, onion, ham. Drop by spoonfuls into deep Crisco heated to point it browns a cube of bread in 40 seconds, 375°-385° F. Fry Hamettes until brown. Drain on soft paper. Serve with: Fried bananas: Peel and split bananas, dip in lemon juice, dredge with flour. Fry as above until brown. [[underlined]] Meat Pie, with "Batter" Crust. [[/underlined]] Cut cooked meat (veal, lamb, beef)
Szathmary Culinary Manuscripts and Cookbooks
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