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Pickle for Meat, 2 (Dry)
From Cookery for every household, 1914
Serves 2
As salt is so cheap, this is scarcely worth while.
Presented as published in 1914. 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
440Calories
1 gProtein
114 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories440 kcal
Protein0.5 g
Carbohydrates114 g
Fiber1 g
Sugars110 g
Total Fat0.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium132028 mg
Potassium228 mg
Calcium193 mg
Iron2.3 mg
Magnesium20 mg
Phosphorus10 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A1 mcg
Vitamin E0 mg
Vitamin K5.8 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate1.8 mcg
Choline3 mg
Caffeine0 mg
Water2.7 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 346. The excerpt below is the record exactly as published.
Pickle for Meat, 2 (Dry) A lb. bay salt. | lb. common salt. | lb. brown sugar. 1 oz. saltpetre. \ oz. black pepper. 1 tea-sp. allspice.
Cook this with the app: pantry check, scaling, and the assistant.