Beef Loaf
From The Central cook book, 1924
Serve hot.
Presented as published in 1924. 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 Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 8. The excerpt below is the record exactly as published.
Beef Loaf Two pounds beef and one pound pork. Grind in meat chop- per. Use one box crackers, five eggs and one-half cup butter. Crumble or grate crackers; mix all thoroughly. Salt to taste. Use one-fourth teaspoonful cayenne pepper and one scant tea- spoonful black peppe
Cook this with the app: pantry check, scaling, and the assistant.