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M. E. Ludwig cookbook, 1910
Page 52
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Scalloped Oysters 3 pints oysters; a quart of sifted bread crumbs. Place a layer of crumbs in the bottom of a rather deep baking dish, then a layer of oysters and sprinkle /c salt & pepper. Repeat the process until dish is filled. Bake & cover top /c butter cut into fine bits. Clarified Apples Melt 2 C. crushed sugar over the fire, adding a little water to keep it from burning and drop in a few bits of lemon peel. Pare eight large green apples, and slice them very thin Have a sauce panfull of boiling water ready and into this put the apples & let them cook till they are parboiled, but not soft enough to break. Skim they out and drop them into the boiling
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Scalloped Oysters 3 pints oysters; a quart of sifted bread crumbs. Place a layer of crumbs in the bottom of a rather deep baking dish, then a layer of oysters and sprinkle /c salt & pepper. Repeat the process until dish is filled. Bake & cover top /c butter cut into fine bits. Clarified Apples Melt 2 C. crushed sugar over the fire, adding a little water to keep it from burning and drop in a few bits of lemon peel. Pare eight large green apples, and slice them very thin Have a sauce panfull of boiling water ready and into this put the apples & let them cook till they are parboiled, but not soft enough to break. Skim they out and drop them into the boiling
Szathmary Culinary Manuscripts and Cookbooks
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