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M. E. Ludwig cookbook, 1910
Page 14
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Sweetbread Salad Cut cooked sweetbread into dice & marinate '/c French dressing. Stand in a cold place for an hour or more. To each pint of meat allow 1c. of diced celery. (If celery must be prepared beforehand keep in cold place to prevent discoloring) Drain, dry, add to sweetbread. Mix, place attractively in lettuce nests. Mask '/c mayonnaise & sprinkle '/c chopped parsley. Cream Cheese Salad Soften cheese '/c a little cream. Shape into balls or long rolls. Sprinkle '/c finely chopped parsley. Serve '/c French dressing & on lettuce. French Dressing 1/8 Tsp salt 1/2 tbsp acid (lemon) 1/16 " pepper 1 1/2 " oil Mix seasoning '/c acid, add slowly to oil, beating until milky. Serve at once.
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Sweetbread Salad Cut cooked sweetbread into dice & marinate '/c French dressing. Stand in a cold place for an hour or more. To each pint of meat allow 1c. of diced celery. (If celery must be prepared beforehand keep in cold place to prevent discoloring) Drain, dry, add to sweetbread. Mix, place attractively in lettuce nests. Mask '/c mayonnaise & sprinkle '/c chopped parsley. Cream Cheese Salad Soften cheese '/c a little cream. Shape into balls or long rolls. Sprinkle '/c finely chopped parsley. Serve '/c French dressing & on lettuce. French Dressing 1/8 Tsp salt 1/2 tbsp acid (lemon) 1/16 " pepper 1 1/2 " oil Mix seasoning '/c acid, add slowly to oil, beating until milky. Serve at once.
Szathmary Culinary Manuscripts and Cookbooks
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