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Emily Netuzed recipe book, August 1874
Page 122
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1 Pint can be sold for [?] 1/2. Should any Soup remain, it should be put into an earthenware vessel or it will not keep good. Lentil Soup One Quart of prepared Egyptian red lentis One bunch of turnips, one of carrots, one [?] onion, one head of celery 8 quarts water. Soak the lentils & prepare the vegetables then boil all together about 3 hours, rub thru' a coarse sieve or fine colander, return it to the pan to boil a few minutes, season with salt & pepper. Boiling water may be added during the boiling if necessary. The soup will keep several days. Lentil Pudding 3 oz lentil flour. 1 of [?] flour a pint of milk 3 eggs, a pinch of salt, pour the milk [?] gradually on to the flour stirring it, when cold add the egg well beaten mix well boil an hour in a buttered mold & serve with sweet sauce.
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1 Pint can be sold for [?] 1/2. Should any Soup remain, it should be put into an earthenware vessel or it will not keep good. Lentil Soup One Quart of prepared Egyptian red lentis One bunch of turnips, one of carrots, one [?] onion, one head of celery 8 quarts water. Soak the lentils & prepare the vegetables then boil all together about 3 hours, rub thru' a coarse sieve or fine colander, return it to the pan to boil a few minutes, season with salt & pepper. Boiling water may be added during the boiling if necessary. The soup will keep several days. Lentil Pudding 3 oz lentil flour. 1 of [?] flour a pint of milk 3 eggs, a pinch of salt, pour the milk [?] gradually on to the flour stirring it, when cold add the egg well beaten mix well boil an hour in a buttered mold & serve with sweet sauce.
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