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Chicago cookbook, 1930s?
Page 23
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Scalloped Oysters 1 1/2 pt oysters - 1 pt 6 tablespoon oyster juice - 4 3 " " milk or cream - 2 3/4 cup stale bread crumbs - 1/2 1 1/2 " cracker crumbs - 1 3/4 " melted Butter 1/2 Salt & pepper Date Pudding 1 cup Dates 1 " walnut 1 " sugar 3 tsp flour 1 tsp Baking powder 3 eggs. Take flour baking powder sugar, add Dates, yolks of eggs then whites. Bake 1/2 hr in slow oven. Serve with whipped cream.
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Scalloped Oysters 1 1/2 pt oysters - 1 pt 6 tablespoon oyster juice - 4 3 " " milk or cream - 2 3/4 cup stale bread crumbs - 1/2 1 1/2 " cracker crumbs - 1 3/4 " melted Butter 1/2 Salt & pepper Date Pudding 1 cup Dates 1 " walnut 1 " sugar 3 tsp flour 1 tsp Baking powder 3 eggs. Take flour baking powder sugar, add Dates, yolks of eggs then whites. Bake 1/2 hr in slow oven. Serve with whipped cream.
Szathmary Culinary Manuscripts and Cookbooks
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