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Liverpool Beef
From The King's College Hospital book of cooking recipes, 1907
Serves 16
Presented as published in 1907. 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
42Calories
4 gProtein
5 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories42 kcal
Protein3.9 g
Carbohydrates4.8 g
Fiber0.5 g
Sugars3.6 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol10 mg
Sodium34393 mg
Potassium85 mg
Calcium42 mg
Iron0.9 mg
Magnesium9.7 mg
Phosphorus39 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.5 mg
Vitamin A7.8 mcg
Vitamin E0.1 mg
Vitamin K26 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate4.3 mcg
Choline11 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 27. The excerpt below is the record exactly as published.
Liverpool Beef. Take a piece of round of beef, rub it well with salt and 2ozs. of saltpetre, and let it stand 3 days, then boil the following pickle and put to it : — i gallon of Water. 3lbs. of Salt. 20ZS. Bay Salt. 20ZS. Sal Prunella. 20ZS. brown Sugar. In 3 days take it out and wash it, roll it in a cloth, tie it tight and simmer it for 6 hours with a large handful of thyme and parsley, 6 onions, 2ozs. juniper berries, and a handful of cloves, mace and allspice
Cook this with the app: pantry check, scaling, and the assistant.