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Lydia Bauer cookbook, 1920-1930
Page 7
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Eggs in Jellied Bouillon 5 or 6 eggs 5 or 6 slices luncheon roll 1 tablespoon gelatin -- 2 cups water 3 Armour Bouillon cubes 1 small onion 1/2 green pepper Salt to taste Add bouillon cubes to water, add chopped onion boil 3 minutes. Strain into gelatine which has been soaked in 2 tablespoon cold water. Cool until slightly thickened. Add chopped pepper and partly fill individual ramekins or cups. Press 1 hard cooked, peeled egg into each and fill with remaining gelatine mixture. Let jell and turn onto round slices of ham or cold meat.
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Eggs in Jellied Bouillon 5 or 6 eggs 5 or 6 slices luncheon roll 1 tablespoon gelatin -- 2 cups water 3 Armour Bouillon cubes 1 small onion 1/2 green pepper Salt to taste Add bouillon cubes to water, add chopped onion boil 3 minutes. Strain into gelatine which has been soaked in 2 tablespoon cold water. Cool until slightly thickened. Add chopped pepper and partly fill individual ramekins or cups. Press 1 hard cooked, peeled egg into each and fill with remaining gelatine mixture. Let jell and turn onto round slices of ham or cold meat.
Szathmary Culinary Manuscripts and Cookbooks
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