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Helen R. Rohm cookbook, 1930-1940
Page 27
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Corn Pan cakes. 1 can corn 4 eggs salt flour 2 1/2 teaspoons of B. powder. [Orange Tea Biscuits] 2 cups flour 5 teaspoons B. powder 5 tablespoons lard 1 teaspoon salt Orange Marmalade 3/4 cup milk Sift dry ingredients together and work the lard in with a fork: Add enough milk to make the mixture the right consistincy to roll. Roll thin and cut out rounds with biscuit cutter. Spread half the rounds with Orange Marmalade, cover with rounds. Press together, brush over with milk and bake ten minutes.
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Corn Pan cakes. 1 can corn 4 eggs salt flour 2 1/2 teaspoons of B. powder. [Orange Tea Biscuits] 2 cups flour 5 teaspoons B. powder 5 tablespoons lard 1 teaspoon salt Orange Marmalade 3/4 cup milk Sift dry ingredients together and work the lard in with a fork: Add enough milk to make the mixture the right consistincy to roll. Roll thin and cut out rounds with biscuit cutter. Spread half the rounds with Orange Marmalade, cover with rounds. Press together, brush over with milk and bake ten minutes.
Szathmary Culinary Manuscripts and Cookbooks
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