Yankee Drip Beer
From Buckeye cookery, 1892
Serves 4
Dried beef can be soaked and boiled to improve texture.
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 209. The excerpt below is the record exactly as published.
YANKEE Driep Beer.—Slice very thin, put in frying-pan with water to cover, let come to boiling point, pour off, and add pint of milk, lump of butter, and a thickening of a little flour and milk, stir well, and, just before serving, some add an egg, stirring it in quickly; or, chip very fine, freshen, add a lump of butter and six or eight eggs
Cook this with the app: pantry check, scaling, and the assistant.