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Spiced Beef
From The complete cook book, 1900
Serves 2
Excellent for luncheon.
Presented as published in 1900. 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
514Calories
73 gProtein
0 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories514 kcal
Protein73 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat25 g
Saturated Fat9.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol225 mg
Sodium225 mg
Potassium1140 mg
Calcium48 mg
Iron7.3 mg
Magnesium68 mg
Phosphorus701 mg
Zinc18 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A3.4 mcg
Vitamin E0.6 mg
Vitamin K4.8 mcg
Vitamin B61.9 mg
Vitamin B128.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate17 mcg
Choline209 mg
Caffeine0 mg
Water239 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 74. The excerpt below is the record exactly as published.
SPICED BEEF. ' Place one and one-half pounds of beef on the fire in a kettle, with just enough water to cover, and boil slowly until it is so tender that it may be readily torn to pieces. By this time the water should be reduced in quantity one-half, but if it is not, skim out the meat and boil down the liquor to the proper amount. Then return the beef to the kettle, and with a knife and fork tear The Complete Cook Book. 157 it into shreds, mixing it with the liquor. Add one and one-fourth teaspoonfuls of salt and one-fourth tea- spoonful each of ground pepper, cloves, cinnamon and allspice
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Cook this with the app: pantry check, scaling, and the assistant.