Chipped Beef in Cream
From Cooking for profit, 1886
Serves 3
Presented as published in 1886. 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 Cooking for profit (1886) by Jessup Whitehead, page 199. The excerpt below is the record exactly as published.
Chipped beef in cream (3 orders, 3 cents.) Cold meats (6 orders, 12 ozs, net, charged dinner.) Potatoes French fried and baked (6 cents.) Sally Lunn (20 cents.) Batter cakes (i qt, 8 cents.) Green gages in sjrup (i can, 25 cents.) Cake and cookies (without eggs, 15 cents.) Buttermilk, cream, milk 36, bread 6, syrup 6, butter 15, coffee, tea, sugar 16. Total, $1 96; 27 persons; 7Ji cents a plate. 643— Chipped Beef in Cream. Shave the dried beef extremely thin with a plane or sharp knife, and parboil it m water. While it is in preparation, make a cup- ful ot cream sauce ; beat in a small lump of butter
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Cook this with the app: pantry check, scaling, and the assistant.