Transcribe
Translate
Julie M. Clagett cookbook, June 1, 1886
Page 38
More information
digital collection
archival collection guide
transcription tips
syrup of the sugar, vinegar & spices, then put in the tomatoes & boil. When cooked take out, keep as whole as possible. Boil the syrup 3 or 4 hrs until quite thick, put the tomatoes back & boil up once, put in jars & when cold seal. Lobster Salad. In taking the meat from the lobster, lay the coral by itself. Cut the meat in trci shapes & set in a cool place until wanted; to 1 pt of meat, allow 2 heads of lettuce, & half a pt of dressing. Lay the lettuce in ice-water for an hour before using. It serving time stir part of the dressing with the lobster. dry the lettuce well, & put a spoonful of lobster in each leaf - 1 teaspoonful of dressing on top. Garnish with capers, & sift the powdered coral over all.
Saving...
prev
next
syrup of the sugar, vinegar & spices, then put in the tomatoes & boil. When cooked take out, keep as whole as possible. Boil the syrup 3 or 4 hrs until quite thick, put the tomatoes back & boil up once, put in jars & when cold seal. Lobster Salad. In taking the meat from the lobster, lay the coral by itself. Cut the meat in trci shapes & set in a cool place until wanted; to 1 pt of meat, allow 2 heads of lettuce, & half a pt of dressing. Lay the lettuce in ice-water for an hour before using. It serving time stir part of the dressing with the lobster. dry the lettuce well, & put a spoonful of lobster in each leaf - 1 teaspoonful of dressing on top. Garnish with capers, & sift the powdered coral over all.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
