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Spiced Beef
From Mrs. Lincoln's Boston cook book, 1884
Serves 5
Serve hot or cold; delicious when sautéed in hot butter.
Presented as published in 1884. 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
548Calories
78 gProtein
0 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories548 kcal
Protein78 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol239 mg
Sodium242 mg
Potassium1217 mg
Calcium54 mg
Iron7.8 mg
Magnesium74 mg
Phosphorus748 mg
Zinc19 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A3.6 mcg
Vitamin E0.7 mg
Vitamin K5.1 mcg
Vitamin B62 mg
Vitamin B129.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)20 mg
Folate18 mcg
Choline223 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 136. The excerpt below is the record exactly as published.
Spiced Beef. Four to six pounds from the middle cut of the shin. Wash the meat on the outside, and cut off any part of the skin which is not sweet and clean. Pick off all the fine frag- ments of bone. Cut the meat into several pieces ; cover with boiling water. Skim carefully as it boils, and then simmer until the meat falls to pieces, and the liquor is reduced to half a pint, Remove the meat ; season the liquor higlity with salt
Cook this with the app: pantry check, scaling, and the assistant.