ksul-uasc-mscc210_023

Overview Transcribe Versions Help

Here you can see all page revisions and compare the changes have been made in each revision. Left column shows the page title and transcription in the selected revision, right column shows what have been changed. Unchanged text is highlighted in white, deleted text is ~~highlighted in red~~, and inserted text is highlighted in green color.

4 revisions	Kansas State University Libraries at Apr 30, 2022 04:25 AM	Compared with
Apr 30, 2022 Kansas State University Libraries Apr 30, 2022 Kansas State University Libraries Mar 06, 2021 BAnderson Sep 15, 2020 Kansas State University Libraries	ksul-uasc-mscc210_023 1[6] Salmon [C]roquettes One can [salmon] pick in little pieces [and] remove bones. Two tablespoons butter - let melt in a small stew kettle, 2 tablespoons flour - allow th[ese] to brown Pour in enough milk to get stiff. Pinch of salt and pepper. Put salmon in this until it comes to a boil - Set off to cool. Put a cup of cracker crumbs in the salmon. Mix well and put in shapes - set them to cool. When ready to fry roll in cracker crumbs and dip in egg.	ksul-uasc-mscc210_023 1[6] Salmon [C]roquettes One can [salmon] pick in little pieces [and] remove bones. Two tablespoons butter - let melt in a small stew kettle, 2 tablespoons flour - allow th[ese] to brown Pour in enough milk to get stiff. Pinch of salt and pepper. Put salmon in this until it comes to a boil - Set off to cool. Put a cup of cracker crumbs in the salmon. Mix well and put in shapes - set them to cool. When ready to fry roll in cracker crumbs and dip in egg.

ksul-uasc-mscc210_023

4 revisions

ksul-uasc-mscc210_023

ksul-uasc-mscc210_023

Richard L.D. and Marjorie J. Morse Department of Special Collections Transcription Project

Help us transcribe pages from our manuscript cookbook collection