gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Collared Beef
From The "A1" cookery book, 1901
Serves 8
Beef dressed in this way is extremely good.
Presented as published in 1901. 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
585Calories
71 gProtein
27 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories585 kcal
Protein71 g
Carbohydrates27 g
Fiber3.6 g
Sugars18 g
Total Fat23 g
Saturated Fat8 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol167 mg
Sodium11177 mg
Potassium1332 mg
Calcium86 mg
Iron7.7 mg
Magnesium95 mg
Phosphorus620 mg
Zinc15 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E1.3 mg
Vitamin K23 mcg
Vitamin B60.7 mg
Vitamin B125.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)16 mg
Folate2.4 mcg
Choline1.6 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 26. The excerpt below is the record exactly as published.
Collared Beef. — Mix 4 oz. of saltpetre with the same quantity of pepper, 4 oz. of bay salt, and 4 oz. of common salt ; with these rub well from 6 to 7 lbs. of the thin flank, and in four days add 7 oz. of treacle ; turn the beef daily in the pickle for a week or ten days ; then dip it into water to take off the pickle, bone it and skin the inside, roll and bind it up very tightly, lay it into cold water and simmer for three hours and a half
Cook this with the app: pantry check, scaling, and the assistant.