Beef Cake (Cold Meat Cookery)
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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 white ribbon cook book (1894) by Kathryn Armstrong, page 28. The excerpt below is the record exactly as published.
Beef Cake (Cold Meat Cookery)— To each lb. of cold roast meat allow 34 It)- of bacon or ham, a little pepper and salt, 1 bunch of minced savory herbs, 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.