Beef Stew
From Blue Ribbon and Pure Gold cook book, 1905
Enhances the flavor significantly.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 86. The excerpt below is the record exactly as published.
Beef Stew—Takes on a banquet flavor when cooked with a small quantity of Pure Gold pickling spice
Cook this with the app: pantry check, scaling, and the assistant.