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Chicago cookbook, 1930s?
Page 27
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Orange sherbet for 8 2 cups of orange juice 3 tbs lemon " Boil 1 1/2 cup sugar 1 cup water for 5 min. 1 Tbs plain gelatin 2 Tbs cold water. Pour over egg whites, which have been beaten stiff beating constantly then add the fruit juice Freeze in tray. Good Rolls 1 cake Flashmans yeast 1 1/4 cup luke warm milk 1 tablespoon sugar 2 " shortening 4 cups flour 1 tsp salt Add shortening and 2 cups of flour to the first mix. Beat well add the egg well beaten and the balance of the flour and the salt. Turn on board and knead using very little flour Put in greased bowl & let rise to twice its bulk Make into Rolls and let rise again
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Orange sherbet for 8 2 cups of orange juice 3 tbs lemon " Boil 1 1/2 cup sugar 1 cup water for 5 min. 1 Tbs plain gelatin 2 Tbs cold water. Pour over egg whites, which have been beaten stiff beating constantly then add the fruit juice Freeze in tray. Good Rolls 1 cake Flashmans yeast 1 1/4 cup luke warm milk 1 tablespoon sugar 2 " shortening 4 cups flour 1 tsp salt Add shortening and 2 cups of flour to the first mix. Beat well add the egg well beaten and the balance of the flour and the salt. Turn on board and knead using very little flour Put in greased bowl & let rise to twice its bulk Make into Rolls and let rise again
Szathmary Culinary Manuscripts and Cookbooks
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