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Dried Beef
From The national course in home economics, 1917
Serves 1
Recipe by H. A. Hampton.
Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 140. The excerpt below is the record exactly as published.
DRIED BEEF. First let the dried beef stand a short time in cold water, to draw out the salt. Then melt two tablespoonfuls of butter in a chafing dish and put in one-half pound of dried beef shaved very thin and one-half cupful of milk and cream. Let it simmer ten minutes and sti£_ in one egg
Cook this with the app: pantry check, scaling, and the assistant.