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Butter 'n Love RecipesRecipes

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Main Dishesprinted page 29

DUTCH BABIES

Julie Versteeg, Grade 2

Ingredients

  • [cut off]-Quart Size:
  • [cut off]tter
  • 3/4 c. milk
  • 3/4 c. flour
  • [cut off]-4-Quart Size:
  • [cut off]utter
  • 1 c. milk
  • 1 c. flour
  • [cut off]4-4 1/2-Quart Size:
  • [cut off] butter
  • 1 1/4 c. milk
  • 1 1/4 c. flour
  • [cut off]s

Method

  1. [cut off] Melt butter in 425° oven in appropriate size[cut off]y skillet. Mix batter while butter melts. Put[cut off]s in blender container and whirl 1 minute at h[cut off]ed. With motor running, gradually add milk, [cut off]ur. Continue blending for 30 seconds. Remov[cut off]llet from oven and pour batter into butter. F[cut off]d bake for 20 to 25 minutes.

Note from the transcription

Recipe is set in three size variants (Quart Size headings). The whole left margin of the ingredient column and the right ends of the method lines run outside the frame, so the butter and egg quantities are lost.

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Photograph of printed page 29 of Butter 'n Love Recipes
The text above is transcribed as printed, including the book’s own misspellings. Some readings on this page are uncertain.

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