Pressed Beef (Penn. Way)
From The Pennsylvania German cook book, 1902
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 21. The excerpt below is the record exactly as published.
PRESSED BEEF. (Penn. Way). Boil a fresh soup bone until very tender, take out hone, chop flue, remove cartilage etc., season well with salt, pepper (.-<age if <lesired) add one cup of shn*
Cook this with the app: pantry check, scaling, and the assistant.