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ksul-uasc-mscc219_048

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dlh at Nov 20, 2020 06:59 PM
dlh
Kansas State University Libraries

ksul-uasc-mscc219_048

Soyers Fritadella

Put 1/2 lb bread crumbs and pieces
to soak in a pint of cold water.
Take the same quantity of any kind
of cold meat with a little fat.
Chop fine. Press the bread in
a cloth to take out the moisture.
Put into the saucepan a tablespoon
of butter or fat pork and a tablespoon
minced onion.
Fry and stir 2 min. Add bread
and stir and fry rather dry.
Add meat. Season with a level
teaspoon salt 1/3 level teaspoon pepper.
A little nutmeg and a touch of
lemon peel. Add two eggs.
Put on a platter to cool then
shape into egg like balls between
two spoons. Egg and crumb and fry
in deep fat or shallow fry in butter
and lard to keep from sticking.

ksul-uasc-mscc219_048

Soyers Fritadella

Put 1/2 lb bread crumbs and pieces
to soak in a pint of cold water.
Take the same quantity of any kind
of cold meat with a little fat.
Chop fine. Press the bread in
a cloth to take out the moisture.
Put into the saucepan a tablespoon
of butter or fat pork and a tablespoon
minced onion.
Fry and stir 2 min. Add bread
and stir and fry rather dry.
Add meat. Season with a level
teaspoon salt 1/3 level teaspoon pepper.
A little nutmeg and a touch of
lemon peel. Add two eggs.
Put on a platter to cool then
shape into egg like balls between
two spoons. Egg and crumb and fry
in deep fat or shallow fry in butter
and lard to keep from sticking.

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

Help us transcribe pages from our manuscript cookbook collection

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