Sour Meat (Jewish)

Name: Sour Meat (Jewish)
Ingredients: Select a good roast; two parts salt; one part pepper; one part ginger; a spoon of vinegar

From The Pennsylvania German cook book, 1902

Mrs. Messenbring.

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

63Calories

3 gProtein

16 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories63 kcal

Protein2.6 g

Carbohydrates16 g

Fiber6.3 g

Sugars0.2 g

Total Fat0.8 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium5 mg

Potassium333 mg

Calcium111 mg

Iron2.4 mg

Magnesium43 mg

Phosphorus40 mg

Zinc0.3 mg

Copper0.3 mg

Manganese3.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate4.3 mcg

Choline2.8 mg

Caffeine0 mg

Water3.1 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 21. The excerpt below is the record exactly as published.

SOUR MEAT. (Jewish.) Select a good roast. The evening before roa.'^ting make incisions in dilTerent places in the meat, and put a garlic or onion into each incision, take two parts salt, and one each pepper and ginger, mix it well and rub the meat all over, then take a spoon of vinegar

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