Barbecuing
From Camp cookery (Milam, for Boy Scouts), 1918
This method is for roasting the whole carcass of an animal.
Presented as published in 1918. 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
Nutrition per serving
354Calories
1 gProtein
5 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein1 g
Carbohydrates5.5 g
Fiber1.9 g
Sugars1.8 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.1 g
Omega-30 g
Cholesterol26 mg
Sodium2347 mg
Potassium214 mg
Calcium57 mg
Iron0.8 mg
Magnesium19 mg
Phosphorus41 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0.7 mcg
Vitamin C8.2 mg
Vitamin A26 mcg
Vitamin E0.5 mg
Vitamin K12 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate9.8 mcg
Choline18 mg
Caffeine0 mg
Water510 g
As published
This recipe was extracted from Camp cookery (Milam, for Boy Scouts) (1918) by Ava B. Milam, page 20. The excerpt below is the record exactly as published.
Barbecuing To barbecue is to roast the whole carcass of an animal. Baste often with the following dressing. 1 pint vinegar Y2 can tomatoes 1 teaspoon pepper (cayenne) 1 teaspoon salt 2 teaspoons black pepper 2 tablespoons lard
Cook this with the app: pantry check, scaling, and the assistant.