Creole Dish
From The Federation cook book, 1910
Recipe by Miss Alice Griffin, Berkeley.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 4. The excerpt below is the record exactly as published.
Creole Dish Boiled macaroni or spaghetti. Set aside. Take meat (any kind) left over from day before, grind, fry with chopped onions parsley, celery, add tomatoes, season to suit taste
Cook this with the app: pantry check, scaling, and the assistant.