Cymblings

Ingredients

• Peel cymblings
• % teaspoon of salt
• % teacup of cream
• a lump of butter
• pepper
• salt

Method

1. 1

   Cook cymblings in cold water with salt until tender, then strain off water and add butter, cream, pepper and salt.

2. 2

   Cook a few minutes.

3. 3

   Mash till smooth.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 80. The excerpt below is the record exactly as published.

Cymblings. Eemove pulp from cymblings and put on to stew with 1 tea- spoonful of water. When done mash fine and add pulverized bread crumbs, butter and a little onion juice. Fill the hull and bake until a chestnut brown. Cymblings may be put in baking dish and browned. Giblets With Bice. Take 6 chicken giblets, put in saucepan with 1 dessertspoon of butter and % sliced onion, let brown, add 1 quart of soup stock and 1 small turnip sliced, 1 tablespoon of rice and 1 small carrot chopped fine, salt and pepper. Boil ^4 hour, then serve. KENTUCKY RECEIPT BOOK. 135 Onions. Take onions, peel them, wash and put on with enough cold water to cover. Let boil ^ hour, then drain off water and serve with a cream dressing. Peas. Shell peas, wash in cold water and put in kettle with enough cold water to cover. Boil about 30 minutes, then drain off water and add 1 tablespoon of butter, pepper and salt. Serve hot. Cymblings. Peel cymblings, remove the seed and slice. Put them on in cold water with % teaspoon of salt. Cook till tender, then strain off water and add a lump of butter, % teacup of cream

Cook this with the app: pantry check, scaling, and the assistant.