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American cookbook, October 1933
Page 70
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Measure flour, sift, measure again and then sift three times with the salt, soda, baking powder and spices. Cream shortening gradually, add and thoroughly beat in the sugar. Beat in the egg, raisins and nuts. Add flour mixture alternately with the applesauce. Bake in buttered, deep, pans (turks head) or 8 x 4 or 3 in a moderate oven for about an hour or until done. Sweetbreads. Always soak sweetbreads in cold water when they come from the market. After an hour or so the water should be turned off, all fat removed, and the sweetbreads should be entered in salted boiling water and cooked slowly for twenty minutes or a half hour. They may now be skinned carefully and broken into pieces. There are several ways to progress after this. If you wish to serve them creamed, melt a tablespoon of butter and add a tablespoon of flour, work smooth, and add a cup of cream or rich milk. Stir smooth and add the broken sweetbreads, with a little salt, chopped parsley and paprika to taste. Another way to proceed after the sweetbreads have been broken is to make a brown sauce, browning butter and flour in a frying pan and then rubbing smooth with a little boiling water. Add this to the broken sweetbreads, with a little lemon juice, salt, pepper and mushroom catsup. Another way to proceed is to chop the sweetbreads after they have been broken as described above, and then make into a croquette mixture and fry in deep fat.
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Measure flour, sift, measure again and then sift three times with the salt, soda, baking powder and spices. Cream shortening gradually, add and thoroughly beat in the sugar. Beat in the egg, raisins and nuts. Add flour mixture alternately with the applesauce. Bake in buttered, deep, pans (turks head) or 8 x 4 or 3 in a moderate oven for about an hour or until done. Sweetbreads. Always soak sweetbreads in cold water when they come from the market. After an hour or so the water should be turned off, all fat removed, and the sweetbreads should be entered in salted boiling water and cooked slowly for twenty minutes or a half hour. They may now be skinned carefully and broken into pieces. There are several ways to progress after this. If you wish to serve them creamed, melt a tablespoon of butter and add a tablespoon of flour, work smooth, and add a cup of cream or rich milk. Stir smooth and add the broken sweetbreads, with a little salt, chopped parsley and paprika to taste. Another way to proceed after the sweetbreads have been broken is to make a brown sauce, browning butter and flour in a frying pan and then rubbing smooth with a little boiling water. Add this to the broken sweetbreads, with a little lemon juice, salt, pepper and mushroom catsup. Another way to proceed is to chop the sweetbreads after they have been broken as described above, and then make into a croquette mixture and fry in deep fat.
Szathmary Culinary Manuscripts and Cookbooks
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