Cookbook talk:Chipped Beef on Toast

SOS in WWII was primarily made with ground meat not dried chipped beef. The dried chipped beef was a Naval meal called foreskins on toast. There was more room to carry dried and smoked meats on ships and subs then there was for fresh meat.

Shouldn't this be in odds and ends.

Check out this article: http://www.seabeecook.com/cookery/cooking/cooking_sos.htm

It's not clear to me that cooks generally prepared SOS according to the 1910 recipe, even though it was in the book until 1944. For one thing, it sounds like many/most cooks knew to soak the beef before using it, so that it wouldn't be incredibly salty. For another, later recipes were creamier, and it's not clear to me whether that was because the standard practice was not to follow the book recipe, and eventually the book was updated, or if most cooks did make it according to the 1910 recipe (but likely with soaking to reduce salt) until 1944.

Is it 1/4 ounce pepper, that is 7g or 1/4 pound for 110g ? I'd rather bet the former ! —Preceding unsigned comment added by 24.206.120.66 (discuss • contribs)