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M. J. Delaney cookbook, 1933
Page 147
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slices in this mixture so that each slice is thoroughly coated. Fry in deep fat until golden brown. Drain and serve at once. Scalloped onions and corn 1- No. 2 can Corn 1 - No. 2 can peeled white onions (or 2 cupfuls of boiled pearl onions). 2 tbsps. butter 2 tbsps. flour 1 cupful milk Salt and pepper Buttered crumbs Drain onions. make a cream sauce by melting butter
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slices in this mixture so that each slice is thoroughly coated. Fry in deep fat until golden brown. Drain and serve at once. Scalloped onions and corn 1- No. 2 can Corn 1 - No. 2 can peeled white onions (or 2 cupfuls of boiled pearl onions). 2 tbsps. butter 2 tbsps. flour 1 cupful milk Salt and pepper Buttered crumbs Drain onions. make a cream sauce by melting butter
Szathmary Culinary Manuscripts and Cookbooks
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