Hot Pack Method
From Blue Ribbon and Pure Gold cook book, 1905
This method allows more food to be packed in the sealers.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 70. The excerpt below is the record exactly as published.
Hot Pack Method—Food is subjected to a pre-cooking and packed while hot
Cook this with the app: pantry check, scaling, and the assistant.