Red Beef Pickle

Name: Red Beef Pickle
Ingredients: Choose beef with as little bone as may be; lib. common salt; loz. bay salt; loz. saltpetre; lb. coarse sugar; A few grains of powdered cochineal

From The "Queen" cookery books: Pickles and Preserves, 1902

Excellent for sandwiches.

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

As published

This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 81. The excerpt below is the record exactly as published.

Choose beef with as little bone as may be (the flank is best), sprinkle it well with salt, and let it drain for twenty-four hours ; now rub it with the following mixture : lib. common salt, 166 PICKLES AND PRESERVES. loz. bay salt, loz. saltpetre, and |lb. coarse sugar, pounded and well mixed. (A few grains of powdered cochineal

Cook this with the app: pantry check, scaling, and the assistant.