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To Make Tough Meat Tender
From The household cook book, 1902
Serves 14
Spices may be added to the soaking solution if desired.
Presented as published in 1902. 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
492Calories
70 gProtein
0 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein70 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat23 g
Saturated Fat8.9 g
Monounsaturated Fat11 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol214 mg
Sodium220 mg
Potassium1088 mg
Calcium52 mg
Iron7 mg
Magnesium67 mg
Phosphorus668 mg
Zinc17 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A3.2 mcg
Vitamin E0.6 mg
Vitamin K4.5 mcg
Vitamin B61.8 mg
Vitamin B128.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate16 mcg
Choline199 mg
Caffeine0 mg
Water446 g
Estimated from matched ingredients across 14 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 92. The excerpt below is the record exactly as published.
To Make Tough Meat Tender — Soak it in vinegar and water; if the piece is very large, soak it about 12 hours; for 10 lbs. of beef, use about 3 quarts of water
Cook this with the app: pantry check, scaling, and the assistant.