gluten-freenut-freesoy-freefish-freeshellfish-free
Frizzled Beef and Eggs
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Presented as published in 1885. 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 Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 144. The excerpt below is the record exactly as published.
FRIZZLED BEEF AND EGGS. Put a quarter of a pound of sliced dried beef in a frying- p-on over the fire, with milk or water enough to cover it, and let it cook slowly for five minutes ; then pour off the liquid, and add in its place a tablespoonful of butter and six raw eggs ; stir the beef and eggs together over the fire, season them palatably with salt
Cook this with the app: pantry check, scaling, and the assistant.