Transcribe
Translate
Wisconsin cookbook, 1900-1920
Page 25
More information
digital collection
archival collection guide
transcription tips
Tapioca Pudding 1/2 cup hasty tapioca 1 cup sugar 1/2 tesp. salt Mix & stir 1 qt. warm milk, add 2 eggs well beaten, 1 tablespoon melted butter. Flavor as desired Bake 1 hour. Bread Pudding 1/2 loaf bread 1 1/2 cup milk 1/2 cup raisins 2 tablespoon sugar 2 tablespoon butter 1 egg Bake 1/2 hour Scalloped Apple 3 cups bread crumbs 1 qt chopped apples 1/4 cup butter 1/4 cup sugar 1/4 tesp. nutmeg 1/2 tesp. lemon ext. Pudding 1/4 pt. cream 2 egg whites only } whip 1 tablespoons jello 2 cups boiling water 1 1/2 orange 2 bananas Vanilla 2 tablespoon gelitine Soak gelitine in 1/2 cup water Let gelatine jello get real cold before adding anything. Orange Gelatine 1/2 bx. gelatine 1/2 cup cold water 1/2 cup boiling water 1/2 cup orange juice
Saving...
prev
next
Tapioca Pudding 1/2 cup hasty tapioca 1 cup sugar 1/2 tesp. salt Mix & stir 1 qt. warm milk, add 2 eggs well beaten, 1 tablespoon melted butter. Flavor as desired Bake 1 hour. Bread Pudding 1/2 loaf bread 1 1/2 cup milk 1/2 cup raisins 2 tablespoon sugar 2 tablespoon butter 1 egg Bake 1/2 hour Scalloped Apple 3 cups bread crumbs 1 qt chopped apples 1/4 cup butter 1/4 cup sugar 1/4 tesp. nutmeg 1/2 tesp. lemon ext. Pudding 1/4 pt. cream 2 egg whites only } whip 1 tablespoons jello 2 cups boiling water 1 1/2 orange 2 bananas Vanilla 2 tablespoon gelitine Soak gelitine in 1/2 cup water Let gelatine jello get real cold before adding anything. Orange Gelatine 1/2 bx. gelatine 1/2 cup cold water 1/2 cup boiling water 1/2 cup orange juice
Szathmary Culinary Manuscripts and Cookbooks
sidebar
