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Chicago cookbook, 1930s?
Page 49
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Velveta Strata Trim crusts from 12 slices of day-old bread arrange 4 slices in the bottom of an 8 inch square Baking dish Slice 1/2 # Velveta and cover bread with half of it. Place 4 more bread slices on cheese layer and cover with remaining sliced velveta. Add last 4 bread slices. Combine 4 beaten eggs 2 1/2 c. milk 1/2 tsp salt dash of pepper. Pour over bread and Velveta and let it stand 1 hr Bake in 325 oven about 40 min or until it is puffed and lightly browned. Serve plain or top with jelly. Velveta pasteurized process cheese food adds greatly to the nutrition of the dish and the others shown Just 2 ounces of Velveta supply more protein and calcium and phosphorus and much riboflavin and more vitamin A than a big 8 ounce glass of milk.
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Velveta Strata Trim crusts from 12 slices of day-old bread arrange 4 slices in the bottom of an 8 inch square Baking dish Slice 1/2 # Velveta and cover bread with half of it. Place 4 more bread slices on cheese layer and cover with remaining sliced velveta. Add last 4 bread slices. Combine 4 beaten eggs 2 1/2 c. milk 1/2 tsp salt dash of pepper. Pour over bread and Velveta and let it stand 1 hr Bake in 325 oven about 40 min or until it is puffed and lightly browned. Serve plain or top with jelly. Velveta pasteurized process cheese food adds greatly to the nutrition of the dish and the others shown Just 2 ounces of Velveta supply more protein and calcium and phosphorus and much riboflavin and more vitamin A than a big 8 ounce glass of milk.
Szathmary Culinary Manuscripts and Cookbooks
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