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Wisconsin cookbook, 1900-1920
Page 148
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dessert carnation 1 c condensed milk 2 sq. baker choc grated put on low fire untill choc is disolved into a above put 2 c sugar 1/4 tes salt, boil untill it forms soft ball in cold water, remove from fire let cool a little then put in 1 1/2 # marsh mallows 1 c chopped nuts 3 c. rolled graham cracker crumbs 1 T. butter to hot stuff 1 tes vanilla butter tins very good pat in let stand 10 hrs. or over nite [Suelz?] 1 large pork shank 1 some what smaller veal shank 6 T. vinegar 2 Bay leaves 1 t whole pepper 1 t whole alspice 1 large onion 1 t salt cover the meat with water and spices and others seasoning's and boil untill meat falls from bone pick or chop meat in small pieces put in granite or aluminum (not in tin) boil liquid down to 1 1/2 c. strain over meat, let in mold 24 hrs then slice.
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dessert carnation 1 c condensed milk 2 sq. baker choc grated put on low fire untill choc is disolved into a above put 2 c sugar 1/4 tes salt, boil untill it forms soft ball in cold water, remove from fire let cool a little then put in 1 1/2 # marsh mallows 1 c chopped nuts 3 c. rolled graham cracker crumbs 1 T. butter to hot stuff 1 tes vanilla butter tins very good pat in let stand 10 hrs. or over nite [Suelz?] 1 large pork shank 1 some what smaller veal shank 6 T. vinegar 2 Bay leaves 1 t whole pepper 1 t whole alspice 1 large onion 1 t salt cover the meat with water and spices and others seasoning's and boil untill meat falls from bone pick or chop meat in small pieces put in granite or aluminum (not in tin) boil liquid down to 1 1/2 c. strain over meat, let in mold 24 hrs then slice.
Szathmary Culinary Manuscripts and Cookbooks
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