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M. E. Ludwig cookbook, 1910
Page 51
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wafer. It can be rolled very thin by placing a cloth under it. Sprinkle the thin sheet with flour & roll it into rather a tight roll. With a sharp knife cut it, from the end - into threads if for soup if to use as a vegetable into ribbons 1/4 in. wide. Let them dry an hour or more. Split Pea Soup Soak one quart of split peas in lukewarm water for 3 hours. Pour off the water and boil the peas in 3 1/2 quarts of salted water till they are thoroughly soft Rub through a collander & throw away whatever does not pass through. Take out the quantity needed for dinner (allowing a generous quart to 3 persons) boil in it a small piece of pork, onion and a little white pepper & salt; strain & serve very hot, with small cubes of bread dropped into the tureen.
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wafer. It can be rolled very thin by placing a cloth under it. Sprinkle the thin sheet with flour & roll it into rather a tight roll. With a sharp knife cut it, from the end - into threads if for soup if to use as a vegetable into ribbons 1/4 in. wide. Let them dry an hour or more. Split Pea Soup Soak one quart of split peas in lukewarm water for 3 hours. Pour off the water and boil the peas in 3 1/2 quarts of salted water till they are thoroughly soft Rub through a collander & throw away whatever does not pass through. Take out the quantity needed for dinner (allowing a generous quart to 3 persons) boil in it a small piece of pork, onion and a little white pepper & salt; strain & serve very hot, with small cubes of bread dropped into the tureen.
Szathmary Culinary Manuscripts and Cookbooks
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