gluten-freesoy-freefish-freeshellfish-free
Dried Beef and Eggs
From The national course in home economics, 1917
Serves 2
Recipe by Mrs. A. Trall.
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 141. The excerpt below is the record exactly as published.
DRIED BEEF AND EQQS. Put a piece of butter the size of a walnut in the chafing dish. Lay in several slices of chipped beef and cover for three minutes. Have three eggs, well beaten in a bowl and two tablespoonfuls of milk ready. As soon as the beef gets hot stir in the eggs, pepper, and a little salt, stirring all the time from the bottom. A little finely chopped lettuce
Cook this with the app: pantry check, scaling, and the assistant.