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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 151
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151 1/4 c milk 1 c shredded Am. cheese 1/2 tsp. dry mustard 2 tsp Worchester sauce 1/2 tsp salt dash pepper 1/4 c chop. pimiento 4 still beaten egg whites milk, cheese, seasoning, pimiento. Fold in egg whites. Pour into foil-lined & greased 6 1/2 c ring mold. Place in shallow pan of H2O; bake at 350 [degrees] for 40-45 min. Unmold. Fill center with cooked peas & mushrooms. Surround with spiced peaches. Almond Brittle 3 c sugar 1/2 c oleo dash salt 1/2 c coars. chop. almonds 1 c semisweet choc pieces 1/2 c finely chop almonds Place in electric skillet at 400 [degrees]. When sugar melts, stir to blend for about 5 min. Turn to "off: Stir in coarse almonds. Pour into
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151 1/4 c milk 1 c shredded Am. cheese 1/2 tsp. dry mustard 2 tsp Worchester sauce 1/2 tsp salt dash pepper 1/4 c chop. pimiento 4 still beaten egg whites milk, cheese, seasoning, pimiento. Fold in egg whites. Pour into foil-lined & greased 6 1/2 c ring mold. Place in shallow pan of H2O; bake at 350 [degrees] for 40-45 min. Unmold. Fill center with cooked peas & mushrooms. Surround with spiced peaches. Almond Brittle 3 c sugar 1/2 c oleo dash salt 1/2 c coars. chop. almonds 1 c semisweet choc pieces 1/2 c finely chop almonds Place in electric skillet at 400 [degrees]. When sugar melts, stir to blend for about 5 min. Turn to "off: Stir in coarse almonds. Pour into
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