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Marinade for Beef
From The encyclopaedia of practical cookery, 1892
Serves 6
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
12Calories
0 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories12 kcal
Protein0.3 g
Carbohydrates2.7 g
Fiber0.7 g
Sugars1.2 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium69 mg
Potassium59 mg
Calcium7.3 mg
Iron0.1 mg
Magnesium2.7 mg
Phosphorus8.3 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1.3 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate5.2 mcg
Choline2 mg
Caffeine0 mg
Water32 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 464. The excerpt below is the record exactly as published.
Marinade for Beef. — Put into a stewpan equal quantities of water and vinegar, the quantity depending on the size of the sirloin to be marinaded, add a few sliced onions and carrots, salt, peppercorns, and a clove of garlic
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