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New England manuscript cookbook, 1880-1910
Page 45
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over tea kettle until it thickens then pour over 1/4 head cabbage (chopped fine) and add 1/2 cup milk and 2 spoonfulls cream. Celery & Oyster Cook 24 oysters in their own liquor until they ruffle Take from fire dip in Vinegar, salt & pepper, and cool. Form cups of lettuce leaves, put 4 oysters in Each cup Cover with finely chopped celery & spoonful of salad dressing.
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over tea kettle until it thickens then pour over 1/4 head cabbage (chopped fine) and add 1/2 cup milk and 2 spoonfulls cream. Celery & Oyster Cook 24 oysters in their own liquor until they ruffle Take from fire dip in Vinegar, salt & pepper, and cool. Form cups of lettuce leaves, put 4 oysters in Each cup Cover with finely chopped celery & spoonful of salad dressing.
Szathmary Culinary Manuscripts and Cookbooks
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