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Chicago cookbook, 1930s?
Page 17
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Cookies Willard 1 cup sugar 1/2 " Butter 1 3/4 teasp B.P. 2 egg Roll thin spread over top with white of egg Cinnamon + sugar almonds Bake slow about 10 min Grape jelly Mash very ripe grapes and put them on to cook without any water. Mash them slightly at first and boil 15 min Drain over night and measure cup for cup one of sugar and one of juice Boil the juices 10 to 15 minutes then pour hot liquid over the sugar away from the stove + stir [Duey?]
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Cookies Willard 1 cup sugar 1/2 " Butter 1 3/4 teasp B.P. 2 egg Roll thin spread over top with white of egg Cinnamon + sugar almonds Bake slow about 10 min Grape jelly Mash very ripe grapes and put them on to cook without any water. Mash them slightly at first and boil 15 min Drain over night and measure cup for cup one of sugar and one of juice Boil the juices 10 to 15 minutes then pour hot liquid over the sugar away from the stove + stir [Duey?]
Szathmary Culinary Manuscripts and Cookbooks
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