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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 143
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143 Caramel Sauce 2 c sugar 1/2 c H2O 1/2 c heavy cream corn starch In heavy skillet over med. heat, melt 1 c sugar & cook until brown. Stir in H2O gradually. Cook, stirring until dissolved. Stir in remaining sugar. Blend in cream. If too thin, thicken with a little corn starch made into paste with cream (1 1/2 c) Krepchen 2 eggs milk flour soup bones or beef shank eggs bitter almonds, salt, pepper Prepare noodle dough from first three ingredients - using as much flour as necessary. Cook soup. Grind meat. Season & add eggs. Roll out dough as thin as
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143 Caramel Sauce 2 c sugar 1/2 c H2O 1/2 c heavy cream corn starch In heavy skillet over med. heat, melt 1 c sugar & cook until brown. Stir in H2O gradually. Cook, stirring until dissolved. Stir in remaining sugar. Blend in cream. If too thin, thicken with a little corn starch made into paste with cream (1 1/2 c) Krepchen 2 eggs milk flour soup bones or beef shank eggs bitter almonds, salt, pepper Prepare noodle dough from first three ingredients - using as much flour as necessary. Cook soup. Grind meat. Season & add eggs. Roll out dough as thin as
Iowa Women’s Lives: Letters and Diaries
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