Keeping Meat
From The Pennsylvania German cook book, 1902
A great convenience for the farmer's wife.
Presented as published in 1902. 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 Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 26. The excerpt below is the record exactly as published.
meat fresh cut in slices and fry and season well as for the table, then pack in crocks. Put a little water in the skillet and pour same over the meat. After crock is nearly full cover meat with melted lard
Cook this with the app: pantry check, scaling, and the assistant.