Transcribe
Translate
M. E. Ludwig cookbook, 1910
Page 29
More information
digital collection
archival collection guide
transcription tips
Asparagus Salad. Remove the binding round a bunch of asparagus, cut off an inch of the root end of each stalk, scrape off the outside skin, wash them, tie them in bunches containing six to eight each, and boil, if possible, '/c the heads standing just out of the water, as the rising steam will cook them sufficiently. If covered '/c water the heads are cooked before the root ends. When tender, plunge them into cold water, drain, arrange them on a side dish, pour over them a plain dressing & serve. Lima Bean Salad Boil 1 pt. of lima beans for 40 min in water slightly salted; drain; put them in a salad bowl, and add 3 hot boiled potatoes cut into slices. Mince a stalk of celery sprinkle it over the vegetables Prepare a plain dressing & pour it over the salad &
Saving...
prev
next
Asparagus Salad. Remove the binding round a bunch of asparagus, cut off an inch of the root end of each stalk, scrape off the outside skin, wash them, tie them in bunches containing six to eight each, and boil, if possible, '/c the heads standing just out of the water, as the rising steam will cook them sufficiently. If covered '/c water the heads are cooked before the root ends. When tender, plunge them into cold water, drain, arrange them on a side dish, pour over them a plain dressing & serve. Lima Bean Salad Boil 1 pt. of lima beans for 40 min in water slightly salted; drain; put them in a salad bowl, and add 3 hot boiled potatoes cut into slices. Mince a stalk of celery sprinkle it over the vegetables Prepare a plain dressing & pour it over the salad &
Szathmary Culinary Manuscripts and Cookbooks
sidebar
