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Preserving Meat Joints
From Farm and home cook book and housekeeper's assistant, 1907
Serves 10
Presented as published in 1907. 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
19Calories
0 gProtein
5 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories19 kcal
Protein0.2 g
Carbohydrates5 g
Fiber0.4 g
Sugars4 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium971 mg
Potassium25 mg
Calcium10 mg
Iron0.2 mg
Magnesium2.8 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.7 mg
Vitamin A0.4 mcg
Vitamin E0 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.5 mcg
Choline0.3 mg
Caffeine0 mg
Water0.7 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 201. The excerpt below is the record exactly as published.
Preserving Meat Joints For medium sized joints allow 2 tablesp black pepper, 1 tablesp red pepper, 3 tablesp brown sugar, and 1 pt salt
Cook this with the app: pantry check, scaling, and the assistant.