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Brine for Beef, Hams, and Shoulders
From Buckeye cookery, 1892
Serves 20
Brine should be strong enough to float an egg.
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
Nutrition per serving
3905Calories
490 gProtein
124 gCarbs
164 gFat
Full nutrition (34 nutrients)
Calories3905 kcal
Protein490 g
Carbohydrates124 g
Fiber0 g
Sugars124 g
Total Fat164 g
Saturated Fat63 g
Monounsaturated Fat77 g
Polyunsaturated Fat8.1 g
Omega-30.2 g
Cholesterol1497 mg
Sodium72521 mg
Potassium10030 mg
Calcium777 mg
Iron57 mg
Magnesium871 mg
Phosphorus4723 mg
Zinc122 mg
Copper2.7 mg
Manganese2.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E4.1 mg
Vitamin K32 mcg
Vitamin B614 mg
Vitamin B1259 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)4.7 mg
Niacin (B3)127 mg
Folate113 mcg
Choline1417 mg
Caffeine0 mg
Water2386 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 279. The excerpt below is the record exactly as published.
BRINE FOR BEEF, Hams anp SHOULDERS.—To one hundred pounds beef, take eight pounds salt, five of sugar or five pints molasses (Orleans best, but any good wil: do), two ounces soda, one ounce saltpeter, four gallons soft water
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