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Beef, to Collar
From Consult me, 1902
Serves 1
Can include veal for better presentation.
Presented as published in 1902. 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
593Calories
35 gProtein
2 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories593 kcal
Protein35 g
Carbohydrates2 g
Fiber1.1 g
Sugars0.2 g
Total Fat48 g
Saturated Fat20 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.9 g
Cholesterol148 mg
Sodium132 mg
Potassium680 mg
Calcium62 mg
Iron5.4 mg
Magnesium49 mg
Phosphorus323 mg
Zinc7.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A107 mcg
Vitamin E0.2 mg
Vitamin K422 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.4 mg
Folate54 mcg
Choline3.5 mg
Caffeine0 mg
Water137 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 49. The excerpt below is the record exactly as published.
BEEF, to Collar. — Choose the thin end of the flank of fine mellow beef, but not too fat ; lay it into a dish with salt and saltpetre, turn and rub it every day for a week and keep it cool. Then take out all bone and gristle, remove the skin of the inside part, and cover it thick with the following season- ing cut small : a large handful of parsley, the same of sage, some thyme, mar- joram, and pennyroyal, pepper, salt, and allspic
Cook this with the app: pantry check, scaling, and the assistant.