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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 155
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155 1 carrot 4 eggs 1 c flour 3/4 tsp salt (& pepper) 1/2 tsp celery salt 6 tbsp. fat fat, which should be heated in 2 pie pans. Pour in batter. Bake at 375 degrees about 45 min. Cut like pie. Bagels 4 tbsp oil 2 tbsp sugar 1/2 tsp salt 1 c hot H2O 1/2 oz dry yeast (2 p.) 1 egg 3 3/4 c flour Mix oil, sugar, salt w/ hot H2O. when cooled to lukewarm, dissolve yeast in it. Beat eggs, add. Mix in flour. Knead Dough. Shape into Doughnuts. Let rise. Drop bagels into briskly boiling H2O; cook till they rise to top & are light. Place on baking sheet. Bake
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155 1 carrot 4 eggs 1 c flour 3/4 tsp salt (& pepper) 1/2 tsp celery salt 6 tbsp. fat fat, which should be heated in 2 pie pans. Pour in batter. Bake at 375 degrees about 45 min. Cut like pie. Bagels 4 tbsp oil 2 tbsp sugar 1/2 tsp salt 1 c hot H2O 1/2 oz dry yeast (2 p.) 1 egg 3 3/4 c flour Mix oil, sugar, salt w/ hot H2O. when cooled to lukewarm, dissolve yeast in it. Beat eggs, add. Mix in flour. Knead Dough. Shape into Doughnuts. Let rise. Drop bagels into briskly boiling H2O; cook till they rise to top & are light. Place on baking sheet. Bake
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