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Helen R. Rohm cookbook, 1930-1940
Page 35
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Salad Dressing. 1 teaspoon Colman powdered mustard 1 teaspoon salt 3 " sugar 2 " flour 2 egg yolks. Stir up good add slow & stir 1/2 cup weak vinegar or a little more beat cook till begins to thicken Paridise Hobys 1/4 # almonds pour hot over and skin then cut 1 doz marshmellows cut 1 doz nut macrons roll out with rolling pin 1 tablespoon gellitine Knox dissolve 1/4 cup cold water when dissolve 1/2 cup boiling water over that 1 cup sugar 1 teaspoon almond extract 1 pt whipping cream. add 1st mixture. Stir up.
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Salad Dressing. 1 teaspoon Colman powdered mustard 1 teaspoon salt 3 " sugar 2 " flour 2 egg yolks. Stir up good add slow & stir 1/2 cup weak vinegar or a little more beat cook till begins to thicken Paridise Hobys 1/4 # almonds pour hot over and skin then cut 1 doz marshmellows cut 1 doz nut macrons roll out with rolling pin 1 tablespoon gellitine Knox dissolve 1/4 cup cold water when dissolve 1/2 cup boiling water over that 1 cup sugar 1 teaspoon almond extract 1 pt whipping cream. add 1st mixture. Stir up.
Szathmary Culinary Manuscripts and Cookbooks
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