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M. J. Delaney cookbook, 1933
Page 188
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hours. Let stand over nite. When reheating add tomato pulp. Serve with sour cream. Borsch. 1-1/2 lbs beef (round) Cook whole in large quantity water to make boullion. 1 lb. tomatoes, skinned and sieved. Cut 2 slices bacon in small pieces. Cook with 1/2 cup butter and chopped onion ( 1 large or 2 small). When onion starts to turn yellow add sieved tomatoes, carrots ( 1 bunch cut in
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hours. Let stand over nite. When reheating add tomato pulp. Serve with sour cream. Borsch. 1-1/2 lbs beef (round) Cook whole in large quantity water to make boullion. 1 lb. tomatoes, skinned and sieved. Cut 2 slices bacon in small pieces. Cook with 1/2 cup butter and chopped onion ( 1 large or 2 small). When onion starts to turn yellow add sieved tomatoes, carrots ( 1 bunch cut in
Szathmary Culinary Manuscripts and Cookbooks
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