gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Spiced Beef (pressed)
From The "A1" cookery book, 1901
Serves 7
Ensure to skim occasionally while simmering.
Presented as published in 1901. 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
653Calories
84 gProtein
16 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories653 kcal
Protein84 g
Carbohydrates16 g
Fiber0.3 g
Sugars16 g
Total Fat28 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol257 mg
Sodium6548 mg
Potassium1333 mg
Calcium76 mg
Iron8.7 mg
Magnesium81 mg
Phosphorus803 mg
Zinc21 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A4.1 mcg
Vitamin E0.7 mg
Vitamin K6.2 mcg
Vitamin B62.1 mg
Vitamin B1210 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate20 mcg
Choline240 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 29. The excerpt below is the record exactly as published.
Spiced Beef (pressed). — From 6 to 8 lbs. of the round, rump, or thick flank of beef ; | teaspoon each of pepper, mace, nutmeg, and mustard, all in powder ; 1 teaspoon of ground cloves and a little cayenne ; 4 oz. brown sugar ; 4 oz. salt
Cook this with the app: pantry check, scaling, and the assistant.