Luncheon Dish
From Trinity cook book, 1925
—MRS. W. H. CARROLL.
Presented as published in 1925. 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 Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 58. The excerpt below is the record exactly as published.
LUNCHEON DISH Take thin slices of stale bread which has been mixed with cream or but- ter. Put slices together (cheese side in) roll in cornmeal or flour and fry in any fat. Lay on platter and cover with scrambled eggs
Cook this with the app: pantry check, scaling, and the assistant.