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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 169
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169 Bring two edges up & pinch to form tricorn. Bake on greased sheet for 25 min. at 375 degrees, Sprinkle with confectioner's sugar. Lentil & Anchovy Salad 1 c lentils 1/2 c dill pickles 1/4 c onions 8 anchovy filets 3 tbsp capers 2 tbsp parsley Cook lentils. Drain & cool. Add all other ingredients - chopped. Toss with oil & vinegar dressing. Chill for 2 hrs. Serves 4-6. Lentil & Sausage Goulash 1 1/2 c onions 1/4 c butter 1 1/2 tbsp. paprika Saute onions in butter. Add sausage till brown & spices. Stir in lentils, salt, 2 c H2O. Simmer
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169 Bring two edges up & pinch to form tricorn. Bake on greased sheet for 25 min. at 375 degrees, Sprinkle with confectioner's sugar. Lentil & Anchovy Salad 1 c lentils 1/2 c dill pickles 1/4 c onions 8 anchovy filets 3 tbsp capers 2 tbsp parsley Cook lentils. Drain & cool. Add all other ingredients - chopped. Toss with oil & vinegar dressing. Chill for 2 hrs. Serves 4-6. Lentil & Sausage Goulash 1 1/2 c onions 1/4 c butter 1 1/2 tbsp. paprika Saute onions in butter. Add sausage till brown & spices. Stir in lentils, salt, 2 c H2O. Simmer
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