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Chicago cookbook, 1930s?
Page 79
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D. Orves- 2 can crab meat 15 to 20 pimento strip 1/2 in length 15 to 20 sprigs parsley enough mayonaise to moisten. Saute apple Slices 4 large apples sliced about 1 inch thick. 1/4 cup Butter 1/2 " Brown sugar 2 tbs water. never wash or peel apple remove core Saute sliced apple in butter until brown, turn over and add sugar & water sprinkle sugar over top and turn again. add water cover pan let steam for 5 min. Glazed Carrots add Brown sugar to Butter add the cooked carrots Keep turning so that they do not burn.
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D. Orves- 2 can crab meat 15 to 20 pimento strip 1/2 in length 15 to 20 sprigs parsley enough mayonaise to moisten. Saute apple Slices 4 large apples sliced about 1 inch thick. 1/4 cup Butter 1/2 " Brown sugar 2 tbs water. never wash or peel apple remove core Saute sliced apple in butter until brown, turn over and add sugar & water sprinkle sugar over top and turn again. add water cover pan let steam for 5 min. Glazed Carrots add Brown sugar to Butter add the cooked carrots Keep turning so that they do not burn.
Szathmary Culinary Manuscripts and Cookbooks
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