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Spiced Beef

Name: Spiced Beef
Yield: 16 servings
Ingredients: 14 lbs. of brisket of beef; ½ lb coarse brown sugar; ½ lb pounded allspice; 1 oz. salt petre; 1 lb of common salt

From San Rafael cook book, 1906, 1906

Serves 16

Trim with cut paper and holly.

Presented as published in 1906. 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

607Calories

90 gProtein

24 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories607 kcal

Protein90 g

Carbohydrates24 g

Fiber3.1 g

Sugars14 g

Total Fat19 g

Saturated Fat6.9 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat1.3 g

Omega-30 g

Cholesterol246 mg

Sodium11245 mg

Potassium1470 mg

Calcium180 mg

Iron8.4 mg

Magnesium108 mg

Phosphorus802 mg

Zinc19 mg

Copper0.4 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C5.6 mg

Vitamin A7.8 mcg

Vitamin E0.9 mg

Vitamin K4.8 mcg

Vitamin B62.4 mg

Vitamin B125.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)24 mg

Folate41 mcg

Choline286 mg

Caffeine0 mg

Water289 g

Estimated from matched ingredients across 16 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 17. The excerpt below is the record exactly as published.

SPICED BEEF— Mrs. J. I. Macintosh. (To serve cold.) Ingredients — 14 lbs. of brisket of beef, % lb. coarse brown sugar, % lb pounded allspice, 1 oz. salt petre, 1 lb of common salt

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