Meat Cakes
From Cooking and castle-building, 1880
Frying in fat from salt pork is preferable to fresh lard.
Presented as published in 1880. 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 Cooking and castle-building (1880) by Emma P. Ewing, Marietta McPherson Greenough, page 73. The excerpt below is the record exactly as published.
bread crumbed and soaked in sweet milk, and a fresh ecfo:. Season to taste with salt and pepper, and sweet herbs, if liked. If the meat is mostly lean, sweet cream or a little butter
Cook this with the app: pantry check, scaling, and the assistant.