POTTED BEEF
From Cold dishes for hot weather, 1896
Presented as published in 1896. 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
6700Calories
343 gProtein
23 gCarbs
758 gFat
Full nutrition (33 nutrients)
Calories6700 kcal
Protein343 g
Carbohydrates23 g
Fiber0.7 g
Sugars0 g
Total Fat758 g
Saturated Fat241 g
Monounsaturated Fat244 g
Polyunsaturated Fat20 g
Cholesterol2477 mg
Sodium17743 mg
Potassium2905 mg
Calcium203 mg
Iron36 mg
Magnesium231 mg
Phosphorus2417 mg
Zinc86 mg
Copper3.1 mg
Manganese0.4 mg
Vitamin D1.8 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E6.6 mg
Vitamin K36 mcg
Vitamin B64.3 mg
Vitamin B1230 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)3.2 mg
Niacin (B3)57 mg
Folate170 mcg
Choline1284 mg
Caffeine0 mg
Water1577 g
As published
This recipe was extracted from Cold dishes for hot weather (1896) by Ysaguirre., page 6. The excerpt below is the record exactly as published.
POTTED BEEF Take 4 pounds of corned beef ; place in a pan with a little suet and water ; cook in an oven ; when done pound in a mortar till it is perfectly smooth ; season with cayenne, salt, . pepper, a little mace, some of the gravy, and half a pound of melted butter
Cook this with the app: pantry check, scaling, and the assistant.