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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 160
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Tabbouleh 2 qts. parsley 1 lg. green pepper 2 tomatoes 1 sm onion 1/2 - 2/3 c olive oil Toss; finely chopped 1/2 - 2/3 c lemon juice 1 1/2 c cracked wheat - washed add salt & pepper Let stand overnight. Rosettes 2 eggs salt 1 tsp sugar 1 c milk 1 c. + flour 2 tsp. shorten., melted Lard Mix. Place bowl in ice. Heat lard, heat irons
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Tabbouleh 2 qts. parsley 1 lg. green pepper 2 tomatoes 1 sm onion 1/2 - 2/3 c olive oil Toss; finely chopped 1/2 - 2/3 c lemon juice 1 1/2 c cracked wheat - washed add salt & pepper Let stand overnight. Rosettes 2 eggs salt 1 tsp sugar 1 c milk 1 c. + flour 2 tsp. shorten., melted Lard Mix. Place bowl in ice. Heat lard, heat irons
Iowa Women’s Lives: Letters and Diaries
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