Beef Salad
From The Henderson cook book, 1914
Serves 4
— Mrs. Jas. R. Rankin.
Presented as published in 1914. 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 Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 28. The excerpt below is the record exactly as published.
BEEF SALAD. Three pounds of nice lean beef, stewed with 1 small onion, 64 SALADS salt and pepper to taste; stew in as little water as possible, adding more as needed. Cook until thoroughly done. Now chop as for chicken salad. Also cut up 3 bunches of celery. Now make a French dressing of 4 eggs, 2 teaspoons of sugar, butter the size of a large egg, a little mustard, salt and 1 pint of vinegar
Cook this with the app: pantry check, scaling, and the assistant.