Beef Loaf (of Cold Beef)

Name: Beef Loaf (of Cold Beef)
Ingredients: one tablespoon of gelatine; half cup of cold water; a quarter of a cup of well-seasoned stewed tomatoes; two cups of chopped and seasoned meat; one tablespoon of lemon juice; one small sour pickle

From Anson County cook book, 1928

— Mrs. S. R. Moore.

Presented as published in 1928. 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 Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 10. The excerpt below is the record exactly as published.

BEEF LOAF (OF COLD BEEF) Soak one tablespoon of gelatine in half cup of cold water 10 minutes Then heat a quarter of a cup of well-seasoned stewed tomatoes, or canned tomato pulp to boiling point and pour over gelatine, stirring well until gelatine is dissolved. Make ready two cups of chopped and seasoned meat mixed with one tablespoon of lemon juice and one small sour pickle

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