A Book of Famous Old New Orleans Recipes Used in the South for More Than 200 Years |
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1/2 teaspoon 11/2 cups sugar 20 minutes added Beat beaten boiling water bread brown butter cake celery cherries chicken chocolate chopped cold water cook cool corn crabs Creole crust cup chopped cup milk cup sugar cup water cups flour delicious desired dish drop egg whites eggs extract fire French garlic gelatin glass gravy greased green gumbo half hot oven hour inch iron skillet juice lard layer lemon meat melted minutes mixture moderate oven nuts onions orange oven oysters parsley pecans pepper pieces pint potatoes pound quart recipe remove rice roll round roux salad salt and pepper sauce season serve shortening shrimp sifted flour sliced slowly soup spoon spread sprinkle squares stir sweet syrup tablespoons taste teaspoon salt teaspoon vanilla teaspoons baking powder thick thin tomato turn whipped cream whites yolks
Bibliographic information
| Title | A Book of Famous Old New Orleans Recipes Used in the South for More Than 200 Years |
| Contributor | Annie Tremmel Wilcox Search for slow grits |
| Edition | reprint |
| Publisher | Peerless Print. Company, 1900 |
| Original from | University of Minnesota |
| Digitized | May 21, 2018 |
| Length | 57 pages |
| Export Citation | BiBTeX EndNote RefMan |