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Collared Beef
From Cookery and housekeeping, 1882
Serves 1
Should be of an oval shape when done.
Presented as published in 1882. 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 Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 62. The excerpt below is the record exactly as published.
Collared Beef. Choose the thin end of the flank of fine mellow beef, but not too fat. Lay it in a dish with salt and a little saltpetre, turn and rub in every day for a week ; keep it in a cool place. Then remove all bone and gristle, and the skin of the inside part, and cover it with the following seasoning : cut small a hand- ful of parsley, the same of sage, some thyme, mar- joram, pepper, salt, and allspice (and, if liked, a little garlic
Cook this with the app: pantry check, scaling, and the assistant.