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Spiced Beef
From Cassell's dictionary of cookery, 1892
Serves 7
Presented as published in 1892. 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
611Calories
85 gProtein
4 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories611 kcal
Protein85 g
Carbohydrates4.3 g
Fiber1.7 g
Sugars0.1 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol257 mg
Sodium1830 mg
Potassium1374 mg
Calcium84 mg
Iron8.9 mg
Magnesium90 mg
Phosphorus813 mg
Zinc21 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C0.5 mg
Vitamin A5.4 mcg
Vitamin E0.7 mg
Vitamin K12 mcg
Vitamin B62.1 mg
Vitamin B1210 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)22 mg
Folate22 mcg
Choline240 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1999. The excerpt below is the record exactly as published.
Spiced Beef. Turn out a shape of beef of six pounds' weight. To answer properly it should be a firm good shape with plenty of jelly round. It must be cut in rounds three inches thick — this will make three rounds. Lay them in a dish three inches deep, cover them with this mixture : — One ounce of pepper, one ounce of salt, half an ounce of nutmeg, a quarter of an ounce of allspice
Cook this with the app: pantry check, scaling, and the assistant.