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Pickle for Beef, Pork, or Tongue
From The "A1" cookery book, 1901
Serves 10
Presented as published in 1901. 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
181Calories
0 gProtein
45 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories181 kcal
Protein0 g
Carbohydrates45 g
Fiber0 g
Sugars45 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium44022 mg
Potassium30 mg
Calcium55 mg
Iron0.5 mg
Magnesium9.6 mg
Phosphorus0.5 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 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
Water757 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 36. The excerpt below is the record exactly as published.
Pickle for Beef, Pork, or Tongue. — i lb. coarse sugar, £ lb. bay salt, i lb. saltpetre, and 2 lbs. common salt. Boil these ingredients in 2 gallons of water
Cook this with the app: pantry check, scaling, and the assistant.