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Katharine S. Talbot cookbook, 1918
Page 51
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Cheese Rabbit In double boiler 1/4 lb cut up cheese Large piece of butter Pinch of mustard Salt & pepper 1 teaspoon Worcestershire sauce Allow mixture to melt Add level tablesp. flour blend well - dilute with either water or diluted milk - or tomatoe juice - use scant liquid M. Brant
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Cheese Rabbit In double boiler 1/4 lb cut up cheese Large piece of butter Pinch of mustard Salt & pepper 1 teaspoon Worcestershire sauce Allow mixture to melt Add level tablesp. flour blend well - dilute with either water or diluted milk - or tomatoe juice - use scant liquid M. Brant
Szathmary Culinary Manuscripts and Cookbooks
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