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Preserving Meat
From The household cook book, 1902
Serves 6
This is ready to use for mince pies or served cold with hot baked potatoes.
Presented as published in 1902. 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
97Calories
6 gProtein
0 gCarbs
8 gFat
Full nutrition (27 nutrients)
Calories97 kcal
Protein5.8 g
Carbohydrates0 g
Fiber0 g
Total Fat8 g
Saturated Fat3.3 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.3 g
Cholesterol25 mg
Sodium20 mg
Potassium89 mg
Calcium2.7 mg
Iron0.6 mg
Magnesium5.7 mg
Phosphorus51 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate2.3 mcg
Water19 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 101. The excerpt below is the record exactly as published.
PRESERVING MEAT — In cold weather when meat is plentiful, it can be preserved for a long time by treating it in the following manner: Take large pieces of the fore=quarter of beef (the cheap pieces of the neck and shoulders); boil it slowly in just water enough to cover, until it is tender; add a little salt for the last hour; let it stand until quite cold, then mince it finely; season well with pepper, and last, pack tightly in a stone jar, put a few whole cloves
Cook this with the app: pantry check, scaling, and the assistant.