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Meat Pickle
From The household cook book, 1902
Serves 20
Presented as published in 1902. 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
182Calories
0 gProtein
47 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories182 kcal
Protein0.2 g
Carbohydrates47 g
Fiber0.6 g
Sugars45 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium35210 mg
Potassium40 mg
Calcium49 mg
Iron0.5 mg
Magnesium7.7 mg
Phosphorus3.2 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1 mcg
Choline0 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 129. The excerpt below is the record exactly as published.
MEAT PICKLE — Take of moist sugar, 2 lbs., common salt, 4 lbs., saltpetre, ^ lb., fresh ground allspice, 2 oz.; water 6 to 8 quarts
Cook this with the app: pantry check, scaling, and the assistant.