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Katharine S. Talbot cookbook, 1918
Page 12
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Extended Butter 1942 - 1 envelope Knox gelatine 1 lb butter - 1/4 cup cold water 1 pt milk or 1 14 1/2 oz can evaporated milk 1 teaspoon salt- Soften gelatine in 1/4 cup cold water - Dissolve thoroughly over hot water - Cut butter into small pieces and heat over hot water until soft enough to beat - Do not melt butter - Add dissolved gelatine and salt to the milk - Gradually whip milk into butter with Dover egg beater or electric mixer until milk does not separate -
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Extended Butter 1942 - 1 envelope Knox gelatine 1 lb butter - 1/4 cup cold water 1 pt milk or 1 14 1/2 oz can evaporated milk 1 teaspoon salt- Soften gelatine in 1/4 cup cold water - Dissolve thoroughly over hot water - Cut butter into small pieces and heat over hot water until soft enough to beat - Do not melt butter - Add dissolved gelatine and salt to the milk - Gradually whip milk into butter with Dover egg beater or electric mixer until milk does not separate -
Szathmary Culinary Manuscripts and Cookbooks
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