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M. E. Ludwig cookbook, 1910
Page 46
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Things to remember. prevents the milk from curdling. Butter - Milk & butter should be kept in closely covered vessels, as they readily absorb flavor & odor from other vessels. With sour milk, or molasses, use soda instead of baking powder. Butter added slowly in small bits to creamy mixtures or sauces, prevents a greasy line forming. Crumbs grated directly from the loaf give a more delicate color than dried crumbs to fried articles. Dried crumbs absorb more mixture & are better for watery dishes. Crumbs spread over the tops of dishes should be mixed evenly /c melted butter over the fire; this is better than having lumps of butter dotted over the crumbs after they are spread.
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Things to remember. prevents the milk from curdling. Butter - Milk & butter should be kept in closely covered vessels, as they readily absorb flavor & odor from other vessels. With sour milk, or molasses, use soda instead of baking powder. Butter added slowly in small bits to creamy mixtures or sauces, prevents a greasy line forming. Crumbs grated directly from the loaf give a more delicate color than dried crumbs to fried articles. Dried crumbs absorb more mixture & are better for watery dishes. Crumbs spread over the tops of dishes should be mixed evenly /c melted butter over the fire; this is better than having lumps of butter dotted over the crumbs after they are spread.
Szathmary Culinary Manuscripts and Cookbooks
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