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To Frizzle Beef
From Twentieth century home cook book, 1905
Serves 1
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 58. The excerpt below is the record exactly as published.
TO FRIZZLE BEEF. Shave off very thin pieces of beef, put them mto a spider and pour a little warm water over them, stir up and turn off the water, add a piece of but- ter the size of an egg ; to a pound of beef, put the whole over the fire ; beat up two eggs with three tablespoonfuls of cream, dredge with flour, pour over it the beaten eggs and cream ; season with parsley, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.