Recipes

Creamed Dried Beef

Recipe No. 303 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Beef · Meat

Serves 6 gallons, 100 servings, one cup (8 ounces) each.
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 303 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

  • Beef, dried, chipped — 7 pounds
  • Fat, melted — 1 pound (½ No. 56 dipper)
  • Flour, sifted — 1¼ pounds (1¼ No. 56 dippers)
  • Milk, evaporated — 12—14½-ounce cans
  • Water (for milk) — 1½ gallons (6 No. 56 dippers)
  • Pepper — ¼ ounce (½ mess kit spoon)

Directions

Key ingredients

Chipped (Dried) Beef · Evaporated Milk

  1. Separate beef into small pieces.
  2. Mix melted fat and flour; stir until smooth.
  3. Mix milk and water; heat. Add gradually to flour mixture, stirring constantly.
  4. Add chipped beef and pepper. Heat to boiling point; reduce heat and simmer about 10 minutes.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Beef, dried, chipped — 9 oz Fat, melted — 1¼ oz Flour, sifted — 1⅔ oz Milk, evaporated — 1 can(s) (14½ oz) Water (for milk) — 2 cups Pepper — a pinch

Serve hot over toast.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 303, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.