Preserved Meat in Cans
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
This method preserves meat and can be used as ballast in a canoe.
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 Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 5. The excerpt below is the record exactly as published.
a turkey, some chickens, a sirloin of beef, etc. Cut the hot meat up into large dice- shaped pieces, and put it in the tins hot, then pour melted fat
Cook this with the app: pantry check, scaling, and the assistant.