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Spiced Beef

Name: Spiced Beef
Yield: 4 servings
Ingredients: Select a piece of the flank; One teaspoonful ground mustard; one teaspoonful celery salt; half teaspoonful black pepper; pinch of red pepper; mixed to a smooth paste with vinegar

From The Rural cook book, 1907

Serves 4

Serve cold.

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

33Calories

2 gProtein

1 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories33 kcal

Protein1.9 g

Carbohydrates1.2 g

Fiber0.4 g

Sugars0.1 g

Total Fat1.3 g

Saturated Fat0.2 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol3.1 mg

Sodium6.8 mg

Potassium57 mg

Calcium35 mg

Iron0.9 mg

Magnesium14 mg

Phosphorus33 mg

Zinc0.5 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A0.7 mcg

Vitamin E0.1 mg

Vitamin K0.5 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.4 mg

Folate2.4 mcg

Choline2.1 mg

Caffeine0 mg

Water61 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 13. The excerpt below is the record exactly as published.

Spiced Beef, — This makes a desirable cold dish for luncheon or tea, or for Sunday dinner in Summer. Select a piece of the flank, trim aS the coarse skin, lay it flat on the table, and, with a knife, spread over it the following mixture; One leaspoonful ground mustard, one teaspoonful celery salt, half teaspoonful black pepper, pinch of red pepper, mixed to a smooth paste with vinegar

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