Spiced Beef
From Jane Hamilton's recipes, 1909
Presented as published in 1909. 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
1349Calories
0 gProtein
260 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1349 kcal
Protein0.3 g
Carbohydrates260 g
Fiber0 g
Sugars251 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium174 mg
Potassium5309 mg
Calcium745 mg
Iron17 mg
Magnesium863 mg
Phosphorus196 mg
Zinc1.6 mg
Copper1.7 mg
Manganese5.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B62.5 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.9 mg
Folate4.7 mcg
Choline67 mg
Caffeine0 mg
Water1424 g
As published
This recipe was extracted from Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 11. The excerpt below is the record exactly as published.
one ounce of saltpetre, and two handfuls of salt. Rub the beef with about half a pint of mo- lasses, then with the spices, salt, etc. Put it in an earthen dish and rub it with the hand every morning and turn it. It may be cooked in a fortnight or it may be kept six weeks. Stew or bake it in an oven or a pot with beef suet shredded fine over it. Add a quart of water and a pint of port or claret wine
Cook this with the app: pantry check, scaling, and the assistant.