Potpourriprinted page 92

CREPES ELIZABETH

Name: CREPES ELIZABETH
Yield: Serves 3
Ingredients: 3 cups strawberries; 2 Tbsp. powdered sugar; 6 slices of bacon; 3 Tbsp. kirsch; 1 pint whipping cream; 9 crepes

Robert G. Laws, W.S.C.A.

Serves 3

Ingredients

3 cups strawberries
2 Tbsp. powdered sugar
6 slices of bacon
3 Tbsp. kirsch
1 pint whipping cream
9 crepes

Method

Marinate strawberries in kirsch, top three folded crepes with strawberries, spoon on whipped cream and dust with powdered sugar. Serve with two slices of bacon. Serves 3.

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Photograph of printed page 92 of Favorite 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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Provenance. Darrell Anderson Culinary Archives, item WSCA-DAA-LB-U07

Rights. Issued in 1976 by the Washington State Chefs Association, which still exists and is the rights holder. In United States law a recipe's bare list of ingredients is generally not copyrightable; the headnotes, the hand-drawn artwork and the compilation as a whole are. Living people are named throughout, and the rosters carry employer affiliations — treat the names as personal data, not decoration.

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