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M. E. Ludwig cookbook, 1910
Page 5
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Expressed Beef Juice Broil lean thickly sliced beefsteak until it is heated through. Squeeze out the juice with a lemon squeezer and strain into a cup. When ready to serve heat the juice by setting the cup in a bowl of boling water. Season to suit taste. Cream of Tomato Soup Place 1/2 half can of tomatoes in a granite pan with one cupful of cold water. Let come to a boil, then add onefourth teaspoonful of soda and stir while it foams. Then add one quart of milk, two teaspoons of butter, good pinch of salt and lastly two teaspoonsful of flour thickening. Reheat and strain.
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Expressed Beef Juice Broil lean thickly sliced beefsteak until it is heated through. Squeeze out the juice with a lemon squeezer and strain into a cup. When ready to serve heat the juice by setting the cup in a bowl of boling water. Season to suit taste. Cream of Tomato Soup Place 1/2 half can of tomatoes in a granite pan with one cupful of cold water. Let come to a boil, then add onefourth teaspoonful of soda and stir while it foams. Then add one quart of milk, two teaspoons of butter, good pinch of salt and lastly two teaspoonsful of flour thickening. Reheat and strain.
Szathmary Culinary Manuscripts and Cookbooks
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