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M. E. Ludwig cookbook, 1910
Page 58
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Flannel Cakes. 1 tbsp. butter 1 [tsp.] sugar 2 eggs 2 c. flour milk 1 tsp. baking powder Rub the butter & sugar to a cream, add the beaten eggs, then the flour, in which the baking powder has been added. add enough milk to make smooth thin batter. Stuff tomatoes [with] celery - use mayonnaise & stand on lettuce leaves. Tomato Jelly or Aspic. 1/2 can or 2 c. tomatoes 3 cloves 1 bay leaf 1 slice onion 1/2 tsp. thyme 1 tsp. salt 1 [tsp.] sugar 1/4 [tsp.] pepper 1/4 box or 1/2 oz coopers gelatine, soaked in 1/2 c. water.
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Flannel Cakes. 1 tbsp. butter 1 [tsp.] sugar 2 eggs 2 c. flour milk 1 tsp. baking powder Rub the butter & sugar to a cream, add the beaten eggs, then the flour, in which the baking powder has been added. add enough milk to make smooth thin batter. Stuff tomatoes [with] celery - use mayonnaise & stand on lettuce leaves. Tomato Jelly or Aspic. 1/2 can or 2 c. tomatoes 3 cloves 1 bay leaf 1 slice onion 1/2 tsp. thyme 1 tsp. salt 1 [tsp.] sugar 1/4 [tsp.] pepper 1/4 box or 1/2 oz coopers gelatine, soaked in 1/2 c. water.
Szathmary Culinary Manuscripts and Cookbooks
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