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Spiced Beef
From The King's College Hospital book of cooking recipes, 1907
Serves 10
The flank cut from the end of the sirloin is suitable.
Presented as published in 1907. 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
28Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories28 kcal
Protein0.2 g
Carbohydrates7.3 g
Fiber0.7 g
Sugars5.3 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium17602 mg
Potassium45 mg
Calcium31 mg
Iron0.4 mg
Magnesium5.3 mg
Phosphorus4.1 mg
Zinc0.1 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.8 mcg
Vitamin E0 mg
Vitamin K2.3 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline0.3 mg
Caffeine0 mg
Water5.5 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 28. The excerpt below is the record exactly as published.
Spiced Beef. ifb. Salt. 5OZ. Saltpetre. ^oz. Allspice, soz. black Pepper, gib. brown Sugar. Thoroughly mix and boil these ingredients in 2qts. of water
Cook this with the app: pantry check, scaling, and the assistant.