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L. Gagnore cookbook, 1930-1940
Page 25
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Cream Sauce. 3/4c thick cream 1/4c milk 1/3c powdered sugar 1/2 tsp. vanilla Mix cream and milk, beat until stiff, using egg-beater. Add sugar and vanilla. Scalloped Apples. 1 small baker's stale loaf 1/4c butter 1 qt. sliced apples 1/4c sugar 1/4 tsp. grated nutmeg Grated rind and juice of 1/2 lemon. Cut loaf in halves, remove soft part, and crumb by rubbing on a grater; melt butter and stir in lightly with a fork; cover bottom of buttered pudding dish with crumbs and spread over one-half the apples, sprinkle with one-half sugar, nutmeg,
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Cream Sauce. 3/4c thick cream 1/4c milk 1/3c powdered sugar 1/2 tsp. vanilla Mix cream and milk, beat until stiff, using egg-beater. Add sugar and vanilla. Scalloped Apples. 1 small baker's stale loaf 1/4c butter 1 qt. sliced apples 1/4c sugar 1/4 tsp. grated nutmeg Grated rind and juice of 1/2 lemon. Cut loaf in halves, remove soft part, and crumb by rubbing on a grater; melt butter and stir in lightly with a fork; cover bottom of buttered pudding dish with crumbs and spread over one-half the apples, sprinkle with one-half sugar, nutmeg,
Szathmary Culinary Manuscripts and Cookbooks
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