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Spiced Beef
From Temperance cook book, 1887
Serves 13
Good for pickling tongue as well.
Presented as published in 1887. 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
628Calories
76 gProtein
26 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories628 kcal
Protein76 g
Carbohydrates26 g
Fiber0.4 g
Sugars25 g
Total Fat25 g
Saturated Fat9.7 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol230 mg
Sodium17469 mg
Potassium1224 mg
Calcium90 mg
Iron8 mg
Magnesium75 mg
Phosphorus722 mg
Zinc19 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0.3 mcg
Vitamin C0.2 mg
Vitamin A3.8 mcg
Vitamin E0.7 mg
Vitamin K6.5 mcg
Vitamin B61.9 mg
Vitamin B129.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate18 mcg
Choline215 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 21. The excerpt below is the record exactly as published.
SPICED BEEF. Take a piece of beef from the fore quarter, weighing ten or twelve pounds. Take one pint of salt, one teacupful of molas- ses or brown sugar, one tablespoonful ground cloves, allspice and pepper, and two tablespoonfuls of pulverized saltpetre
Cook this with the app: pantry check, scaling, and the assistant.