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Pickle for Twenty Pounds of Beef
From Cookery and housekeeping, 1882
Serves 20
Presented as published in 1882. 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
88Calories
0 gProtein
23 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories88 kcal
Protein0 g
Carbohydrates23 g
Fiber0.1 g
Sugars23 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium26411 mg
Potassium14 mg
Calcium29 mg
Iron0.3 mg
Magnesium5.1 mg
Phosphorus0.5 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0 mg
Caffeine0 mg
Water378 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 66. The excerpt below is the record exactly as published.
Pickle for Twenty Pounds of Beef. 2\ lbs. common salt ; \ lb. bay salt ; 1 lb. sugar ; 2 ozs. saltpetre ; 2 teaspoonsful pepper ; 1 teaspoonful peppercorns ; 2 gallons water
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