Beefsteak Pate
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 36. The excerpt below is the record exactly as published.
Beefsteak Pate. Chop 1 pound of round beefsteak until a soft pulp ; season with pepper and salt, also a little of the tender fat chopped fine; mix 2 beaten eggs with 1 pint of sweet milk. Have 1 cup of flour with 1 teaspoon of baking powder sifted in it
Cook this with the app: pantry check, scaling, and the assistant.