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American cookbook, 1886
Page 32
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of egg, roll them in the crumbs of bread - fry them in a pan with dripping, till they are a fine brown. Dish them either on mashed potatoes, or on stewed red cabbage. A very light apple pudding Take six large apples, prepare them as for sauce, the juice + peel of a small lemon, one clove, 2 ozs butter + sugar to taste. - mix all well together + when cold add 2 eggs. (well beaten). Have a mould or basin buttered + thoroughly sprinkle with crumbs of bread
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of egg, roll them in the crumbs of bread - fry them in a pan with dripping, till they are a fine brown. Dish them either on mashed potatoes, or on stewed red cabbage. A very light apple pudding Take six large apples, prepare them as for sauce, the juice + peel of a small lemon, one clove, 2 ozs butter + sugar to taste. - mix all well together + when cold add 2 eggs. (well beaten). Have a mould or basin buttered + thoroughly sprinkle with crumbs of bread
Szathmary Culinary Manuscripts and Cookbooks
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