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Chicago cookbook, 1930s?
Page 47
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Potatoe Puffs 2 cups Buttermilk 2 eggs 2 vegetable spoon mashed P- 3 heaping teaspoon of Baking powder 1 teaspoon soda Stir in enough flour to make a stiff batter and drop from spoon into boiling fat Eaten with syrup. Caramel Icing 3 cups Brown sugar 1/2 " water cook until threads In a separate dish have 1 large table spoon Butter 2 " " " milk 1 teaspoon vanilla and what soda you can hold in a teaspoon of soda. Over this pour the hot syrup. Beat until thick enough to spread.
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Potatoe Puffs 2 cups Buttermilk 2 eggs 2 vegetable spoon mashed P- 3 heaping teaspoon of Baking powder 1 teaspoon soda Stir in enough flour to make a stiff batter and drop from spoon into boiling fat Eaten with syrup. Caramel Icing 3 cups Brown sugar 1/2 " water cook until threads In a separate dish have 1 large table spoon Butter 2 " " " milk 1 teaspoon vanilla and what soda you can hold in a teaspoon of soda. Over this pour the hot syrup. Beat until thick enough to spread.
Szathmary Culinary Manuscripts and Cookbooks
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