To Keep Meat Fresh in Hot Weather
From Buckeye cookery, 1892
Serves 1
Wash thoroughly in water before cooking.
Presented as published in 1892. 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 Buckeye cookery (1892), page 276. The excerpt below is the record exactly as published.
o Keep Mgat Fresno in Hot WeatHER.—For a five-pound piece of meat take a three-gallon stone crock; have some pans of skimmed milk that is turning sour, just getting thick; put some of the milk in the crock; then put in the meat; then put in milk till it covers the meat; now turn an earthen dish or plate
Cook this with the app: pantry check, scaling, and the assistant.