COLLARED BEEF
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
3309Calories
79 gProtein
80 gCarbs
294 gFat
Full nutrition (33 nutrients)
Calories3309 kcal
Protein79 g
Carbohydrates80 g
Fiber5 g
Sugars6.7 g
Total Fat294 g
Saturated Fat145 g
Monounsaturated Fat105 g
Polyunsaturated Fat12 g
Cholesterol474 mg
Sodium3923 mg
Potassium738 mg
Calcium234 mg
Iron12 mg
Magnesium89 mg
Phosphorus616 mg
Zinc17 mg
Copper0.8 mg
Manganese1.1 mg
Vitamin D0.3 mcg
Vitamin C5.9 mg
Vitamin A19 mcg
Vitamin E5.1 mg
Vitamin K93 mcg
Vitamin B60.9 mg
Vitamin B126.2 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)18 mg
Folate144 mcg
Choline251 mg
Caffeine0 mg
Water221 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 5. The excerpt below is the record exactly as published.
COLLARED BEEF Lard a piece of corned beef ; make holes in it, and fill with a dressing of bread crumbs, suet, parsley, grated lemon -peel, 18 COLD DISHES FOR HOT WEATHER sweet herbs, pepper, salt, nutmeg, and the yolk of an egg mixed well together ; bake with a little water, whole peppers, and an onion. Serve cold. DATIBE GLACE Take a piece of lean beef ; make holes in it, and fill them with strips of fat which have previously been rolled in powdered sage, pepper, allspice, salt, and a little minced shallot. Boil 2 calf's feet to a jelly ; strain and set aside to cool. Place the meat in a pan with the jelly ; add to it some cloves ; cover very tightly and cook for four hours. Place in a deep dish ; pour the jelly over it ; cool and put on the ice. FORCED BEEF Lard a piece of fresh corned beef ; make holes in it, and fill them with bread crumbs, suet, parsley, grated lemon-peel
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