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Spiced Beef
From Consult me, 1902
Serves 20
To keep the beef a long time, boil the pickle every 2 months and clear off the scum.
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
682Calories
134 gProtein
1 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories682 kcal
Protein134 g
Carbohydrates1.5 g
Fiber0 g
Sugars1.4 g
Total Fat16 g
Saturated Fat5.9 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol367 mg
Sodium1265 mg
Potassium1838 mg
Calcium73 mg
Iron8.1 mg
Magnesium68 mg
Phosphorus1311 mg
Zinc20 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A14 mcg
Vitamin E1.3 mg
Vitamin K7.3 mcg
Vitamin B63.8 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)39 mg
Folate23 mcg
Choline375 mg
Caffeine0 mg
Water301 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 469. The excerpt below is the record exactly as published.
SPICED BEEF. — Take a round of an ox, or young heifer, from 20 to 40 lbs. Cut it neatly, so that the thin flank end can wrap nearly round. Take from 2 Co 4 ozs. of saltpetre, and 1 oz. of coarse sugar, and 2 handfuls of common salt. Mix them well, together ; rub it all over. The next day salt it well as for boiling. Let it lie from 2 to 3 weeks turning it every 2 or 3 days. Take out of the pickle, and wipe it dry. Then take cloves, mace, well powdered, a spoonful of gravy
Cook this with the app: pantry check, scaling, and the assistant.