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New England manuscript cookbook, 1880-1910
Page 48
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Creamed Beans 1 pt beans soaked over night next morning boil in salted water until soft, put through sieve, season with salt and pepper make sauce 1 tablespoon butter 1 " flour 1 cup milk. Stir until thick and smooth. mix with sauce and add two well beaten eggs. Beat well. Put in baking dish with layer of bread crumbs on top and brown. Scalloped Corn 1 can corn 1 cup bread crumbs 1/2 teaspoon salt
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Creamed Beans 1 pt beans soaked over night next morning boil in salted water until soft, put through sieve, season with salt and pepper make sauce 1 tablespoon butter 1 " flour 1 cup milk. Stir until thick and smooth. mix with sauce and add two well beaten eggs. Beat well. Put in baking dish with layer of bread crumbs on top and brown. Scalloped Corn 1 can corn 1 cup bread crumbs 1/2 teaspoon salt
Szathmary Culinary Manuscripts and Cookbooks
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