Transcribe
Translate
M. J. Delaney cookbook, 1933
Page 187
More information
digital collection
archival collection guide
transcription tips
Borscht. Fresh pork hock 2 qts. cold water 2 bunches beets, sliced 1 " carrots, " 1 " turnips," 1 head cabbage, slivered 1 tbsp. salt 3 tbsp. vinegar 2 cans tomato pulp Sour cream Put pork hock on fire with water when you start slicing vegetables. Add vegetables and salt. Bring to a boil and add cabbage. Let simmer until vegetables are partly cooked. Add vinegar. Simmer 4 or 5
Saving...
prev
next
Borscht. Fresh pork hock 2 qts. cold water 2 bunches beets, sliced 1 " carrots, " 1 " turnips," 1 head cabbage, slivered 1 tbsp. salt 3 tbsp. vinegar 2 cans tomato pulp Sour cream Put pork hock on fire with water when you start slicing vegetables. Add vegetables and salt. Bring to a boil and add cabbage. Let simmer until vegetables are partly cooked. Add vinegar. Simmer 4 or 5
Szathmary Culinary Manuscripts and Cookbooks
sidebar
