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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 124
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124 1 oz chopped capers 1 teasp. salt 4 ch. anchovies 1/2 teasp. onion 1 sm. teasp. mustard 1 1/2 teasp. paprika pepper put in a muslin bag for 12 hours to drain. Work equal quantities of cream cheese and butter to smooth paste. Add capes, salt, etc. stir thoroughly. Doughnuts. 1 lb flour 1/2 oz yeast 1 oz butter 1 egg salt, sugar 1/2 p milk + H20 jam [Hefereig?] Take a small piece of the dough, flatten it out, place a little jam in the centre roll it up round jam (like a ball. Fry in boiling fat for about 10 mins. Sprinkle with sugar. Chocolate Biscuits. Mix ground almonds and
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124 1 oz chopped capers 1 teasp. salt 4 ch. anchovies 1/2 teasp. onion 1 sm. teasp. mustard 1 1/2 teasp. paprika pepper put in a muslin bag for 12 hours to drain. Work equal quantities of cream cheese and butter to smooth paste. Add capes, salt, etc. stir thoroughly. Doughnuts. 1 lb flour 1/2 oz yeast 1 oz butter 1 egg salt, sugar 1/2 p milk + H20 jam [Hefereig?] Take a small piece of the dough, flatten it out, place a little jam in the centre roll it up round jam (like a ball. Fry in boiling fat for about 10 mins. Sprinkle with sugar. Chocolate Biscuits. Mix ground almonds and
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