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Spiced Beef
From The Henderson cook book, 1914
Serves 14
— Mrs. Sam Watkins.
Presented as published in 1914. 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
651Calories
84 gProtein
16 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories651 kcal
Protein84 g
Carbohydrates16 g
Fiber0.2 g
Sugars16 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol257 mg
Sodium6548 mg
Potassium1333 mg
Calcium75 mg
Iron8.6 mg
Magnesium81 mg
Phosphorus803 mg
Zinc21 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A5.7 mcg
Vitamin E0.8 mg
Vitamin K6.2 mcg
Vitamin B62.1 mg
Vitamin B1210 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate20 mcg
Choline240 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 9. The excerpt below is the record exactly as published.
SPICED BEEF. . For 12 pounds of beef take a large teaspoon of mace and pepper, twice as much cloves, 1 nutmeg and ^ of a teaspoon of cayenne pepper ; mix well with % pound of ibrown sugar. Rub the beef with this and let it stand 3 days, then add ^2 pound of salt
Cook this with the app: pantry check, scaling, and the assistant.