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Dried Beef and Eggs
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 215. The excerpt below is the record exactly as published.
DRIED BEEF AND EGGS.— Put a piece of butter the size of a walnut in the chafing-dish. Lay in several slices of chipped beef and cover 3 minutes. When the beef is hot stir in 3 well-beaten eggs, 2 tablespoons of milk, pepper, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.