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M. J. Delaney cookbook, 1933
Page 163
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pour off the juice, remove seeds, and cut the fruit in small slices. Wash and thoroughly dry the raspberries. Peel and slice the peaches. Peel and slice the pineapple and cut into strips. Fill the watermelon half shell with the fruit arranged in a pattern. Arrange quarters of lemon and lime alternately around edge of shell to make a scalloped edge. Serve ice cold. Spinach Souffle Boil spinach until done. Drain and chop fine. make a cream sauce of 1 tbsp.
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pour off the juice, remove seeds, and cut the fruit in small slices. Wash and thoroughly dry the raspberries. Peel and slice the peaches. Peel and slice the pineapple and cut into strips. Fill the watermelon half shell with the fruit arranged in a pattern. Arrange quarters of lemon and lime alternately around edge of shell to make a scalloped edge. Serve ice cold. Spinach Souffle Boil spinach until done. Drain and chop fine. make a cream sauce of 1 tbsp.
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