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Wisconsin cookbook, 1900-1920
Page 33
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Fruit Salad 1/2 doz. each of oranges, bananas, 1/2 cup celery, 1/2 cup nuts & mix the dressing & serve with lettuce Banana Salad Cut in quarters the long way then roll the banana in chopped nuts & serve on a lettuce leaf with dressing Apple Salad Two cups apples 1 cup celery 1 cup walnuts 1 cup California white grapes all chopped fine dressing; 3 tablespoons sugar; 1 teaspoon flour, level teaspoon mustard, pinch salt, butter size of an almond 2 well beaten eggs 1/2 cup sugar & put all in a double boiler & boil until thick before putting on salad add plenty of cream. If vinegar is too strong use 1/2 water Corn Salad 18 ears sweet corn 3 green peppers 1 head cabbage 4 onions 1/2 cup of salt 1/4 lb ground mustard 2 qt vinegar 3/4 lb. sugar
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Fruit Salad 1/2 doz. each of oranges, bananas, 1/2 cup celery, 1/2 cup nuts & mix the dressing & serve with lettuce Banana Salad Cut in quarters the long way then roll the banana in chopped nuts & serve on a lettuce leaf with dressing Apple Salad Two cups apples 1 cup celery 1 cup walnuts 1 cup California white grapes all chopped fine dressing; 3 tablespoons sugar; 1 teaspoon flour, level teaspoon mustard, pinch salt, butter size of an almond 2 well beaten eggs 1/2 cup sugar & put all in a double boiler & boil until thick before putting on salad add plenty of cream. If vinegar is too strong use 1/2 water Corn Salad 18 ears sweet corn 3 green peppers 1 head cabbage 4 onions 1/2 cup of salt 1/4 lb ground mustard 2 qt vinegar 3/4 lb. sugar
Szathmary Culinary Manuscripts and Cookbooks
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