Pickle for Beef or Tongues

Name: Pickle for Beef or Tongues
Ingredients: two pounds of salt; one and a half pounds of bay salt; one and a half ounces of saltpetre; one and a half ounces of common soda; one pound of coarse sugar; six quarts of water

From The handy dictionary of cookery, 1890

This pickle will keep for three months.

Presented as published in 1890. 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

1810Calories

0 gProtein

453 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories1810 kcal

Protein0 g

Carbohydrates453 g

Fiber0 g

Sugars450 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium627814 mg

Potassium315 mg

Calcium606 mg

Iron6.9 mg

Magnesium82 mg

Phosphorus4.5 mg

Zinc1.7 mg

Copper1 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water5676 g

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 73. The excerpt below is the record exactly as published.

Pickle for Beef or Tongues. Boil together two pounds of salt, one and a half pounds of bay salt, one and a half ounces of saltpetre, one and a half ounces of common soda, one pound of coarse sugar, and six quarts of water

Cook this with the app: pantry check, scaling, and the assistant.