Spiced Beef
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Your pickle will do for another ten pounds of beef.
Presented as published in 1895. 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
7739Calories
982 gProtein
229 gCarbs
330 gFat
Full nutrition (34 nutrients)
Calories7739 kcal
Protein982 g
Carbohydrates229 g
Fiber5.4 g
Sugars214 g
Total Fat330 g
Saturated Fat126 g
Monounsaturated Fat155 g
Polyunsaturated Fat16 g
Omega-30.4 g
Cholesterol2994 mg
Sodium241225 mg
Potassium15767 mg
Calcium1082 mg
Iron103 mg
Magnesium971 mg
Phosphorus9378 mg
Zinc244 mg
Copper3.9 mg
Manganese6.1 mg
Vitamin D4.5 mcg
Vitamin C2.7 mg
Vitamin A50 mcg
Vitamin E8.8 mg
Vitamin K84 mcg
Vitamin B625 mg
Vitamin B12118 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)9.3 mg
Niacin (B3)251 mg
Folate234 mcg
Choline2798 mg
Caffeine0 mg
Water3190 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 20. The excerpt below is the record exactly as published.
Spiced Beef^ Take ten pounds of beef from the fore quarter. Take one pint of salt, one cup brown sugar, one table- spoon ground cloves, allspice and pepper, and two tablespoons of powdered saltpeter
Cook this with the app: pantry check, scaling, and the assistant.