Pemmican
From Manual for army cooks, 1896
Contains much nutriment in small volume, useful for long voyages.
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 43. The excerpt below is the record exactly as published.
PEMMICAN. Meat, without fat, cut in thin slices, dried in the sun, pounded, then mixed with melted fat, and sometimes dried fruit
Cook this with the app: pantry check, scaling, and the assistant.