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Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 181
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181 Super Fudge 1 c honey 1 c peanut butter 1 c carob powder 1 c unhulled sesame s. 1 c sunflower s. 1 c shred. coconut Heat honey & peanut butter & mic thoroughly. Add carob & mix. Add all seeds & coconut. Pour into greased 8 x 8 pan. Refrigerate to harden. Cut into squares & keep refrig. if possible If peanut b. is quite oily, add a little more coconut. Ginger Pumpkin Mousse 2 env. unflav. gelatin 1/2 c brandy 1 c (10 oz) pumpkin 1 c sugar 1 c milk 2 tsp gr. ginger In lg. pan sprinkle gelatin over brandy. Heat (low) until dissolved, stirring constantly. Remove from heat. Add all else (but cream). Chill
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181 Super Fudge 1 c honey 1 c peanut butter 1 c carob powder 1 c unhulled sesame s. 1 c sunflower s. 1 c shred. coconut Heat honey & peanut butter & mic thoroughly. Add carob & mix. Add all seeds & coconut. Pour into greased 8 x 8 pan. Refrigerate to harden. Cut into squares & keep refrig. if possible If peanut b. is quite oily, add a little more coconut. Ginger Pumpkin Mousse 2 env. unflav. gelatin 1/2 c brandy 1 c (10 oz) pumpkin 1 c sugar 1 c milk 2 tsp gr. ginger In lg. pan sprinkle gelatin over brandy. Heat (low) until dissolved, stirring constantly. Remove from heat. Add all else (but cream). Chill
Iowa Women’s Lives: Letters and Diaries
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