Pettijohns
From The Hotel St. Francis cook book, 1919
Serves 4
Presented as published in 1919. 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 Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 240. The excerpt below is the record exactly as published.
Pettijohns in cream Lamb hash Ham and eggs Cheese balls Rolls Lettuce salad Tea Coffee DINNER Little Neck clams on shell Giblet soup, English style Frog legs, saute a sec Roast teal duck Fried hominy and currant jelly Boiled artichokes, Hollandaise sauce Romaine salad Philadelphia ice cream Macaroons Coffee Pettijohns. To one quart of boiling water add eight ounces of Petti- johns
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