Salamagundi
From San Rafael cook book, 1906, 1906
Serves 4
Must be neither dry nor sloppy.
Presented as published in 1906. 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 San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 24. The excerpt below is the record exactly as published.
SALAMAGUNDI— .Mrs. W. F. Jones. Chop cold beef, mutton or veal very fine, removing all bone and gris- tle. Take sufficient macaroni to make about double your quantity of meat, boil in salt water % hr. and drain in colander. Have about 1 cup of tomatoes after they are boiled 'down with bell peppers to taste, and a little grated onion
Cook this with the app: pantry check, scaling, and the assistant.