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New England manuscript cookbook, 1880-1910
Page 49
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Butter size walnut 1 cup sweet milk Put layer of corn in baking dish, then a layer of crumbs, salt pepper and butter etc etc until dish if filled. Pour over this the milk and bake a deep brown Seasoned Mashed potato with cream, salt & pepper & form in balls. Dip in egg & roll in bread crumbs Fry in deep fat, serve at once
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Butter size walnut 1 cup sweet milk Put layer of corn in baking dish, then a layer of crumbs, salt pepper and butter etc etc until dish if filled. Pour over this the milk and bake a deep brown Seasoned Mashed potato with cream, salt & pepper & form in balls. Dip in egg & roll in bread crumbs Fry in deep fat, serve at once
Szathmary Culinary Manuscripts and Cookbooks
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