Transcribe
Translate
Ruth Salzmann Becker recipe book, mid- to late-20th century
Page 185
More information
digital collection
archival collection guide
transcription tips
185 Cranberry Chutney 1 c granulated sugar 1 c H2O 1/2 c chop. onions 4 cloves 1 tsp salt 1/4 c vinegar 2 c cranberries 1/3 c raisins 1/3 c chop. dates 1/4 c minced ginger 1/4 c dark brown sugar Combine sugar, H2O, onions, cloves, cinnamon, salt, vinegar. Bring to boil & simmer for 5 min. Add cranb., raisins, dates, ginger & br. sugar & blend well. Simmer for 10 min. Allow to come to room temp. Put in covered container. Refrigerate for up to 3 mo. Kasha 2 c broth 1 c kasha 1 egg - beaten 2 c shitake mushr. Bring broth to boil. Put skillet ove high heat. When nearly smoking, add kasha. Toss to toast. Whisk egg in to
Saving...
prev
next
185 Cranberry Chutney 1 c granulated sugar 1 c H2O 1/2 c chop. onions 4 cloves 1 tsp salt 1/4 c vinegar 2 c cranberries 1/3 c raisins 1/3 c chop. dates 1/4 c minced ginger 1/4 c dark brown sugar Combine sugar, H2O, onions, cloves, cinnamon, salt, vinegar. Bring to boil & simmer for 5 min. Add cranb., raisins, dates, ginger & br. sugar & blend well. Simmer for 10 min. Allow to come to room temp. Put in covered container. Refrigerate for up to 3 mo. Kasha 2 c broth 1 c kasha 1 egg - beaten 2 c shitake mushr. Bring broth to boil. Put skillet ove high heat. When nearly smoking, add kasha. Toss to toast. Whisk egg in to
Iowa Women’s Lives: Letters and Diaries
sidebar
