gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pickle for Round of Beef
From The Portland Woman's Exchange Cook Book, 1913
Serves 10
This recipe is for pickling beef.
Presented as published in 1913. 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
43Calories
0 gProtein
11 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein0 g
Carbohydrates11 g
Fiber0 g
Sugars11 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium66024 mg
Potassium36 mg
Calcium73 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus0.5 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 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
Folate0.1 mcg
Choline0.3 mg
Caffeine0 mg
Water757 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 95. The excerpt below is the record exactly as published.
Pickle for Round of Beef. IJ/2 lbs. bay salt. y^ lb. saltpeter. !4 lb. salt prunella. Yl lb. coarse brown sugar. 2 lbs. common salt. 2 gallons of water.
Cook this with the app: pantry check, scaling, and the assistant.