Knickerbocker Dried Beef
From Miss Corson's practical American cookery and household management, 1885
Serves 7
Can be used as smoked beef or boiled and sliced.
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 181. The excerpt below is the record exactly as published.
KNICKERBOCKER DRIED BEEF. Use a piece of the round of beef, weighing from six to ten pounds. After trimming it, rub it all over with brown sugar once a day for three weeks. After rubbing it with sugar every day, rub it well with common salt and powdered saltpetre, using an ounce of saltpetre to four pounds of sugar, and double that quantity of salt
Cook this with the app: pantry check, scaling, and the assistant.