To Marinade Meat

Name: To Marinade Meat
Ingredients: 1 gill of salad oil; | gill of vinegar; 1 small shallot; a sliced onion; 1 bay leaf; 4 or 5 cloves; 8 peppercorns; 1 saltspoonful of salt; 1 or 2 sprays of parsley and thyme; a strip of thinly pared lemon rind

From Entrees made easy, 1905

Especially useful for tougher cuts of meat.

Presented as published in 1905. 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

1166Calories

5 gProtein

51 gCarbs

112 gFat

Full nutrition (34 nutrients)

Calories1166 kcal

Protein5.5 g

Carbohydrates51 g

Fiber22 g

Sugars13 g

Total Fat112 g

Saturated Fat9.2 g

Monounsaturated Fat82 g

Polyunsaturated Fat15 g

Omega-30.2 g

Cholesterol0 mg

Sodium73 mg

Potassium730 mg

Calcium328 mg

Iron4.4 mg

Magnesium95 mg

Phosphorus102 mg

Zinc1.2 mg

Copper0.3 mg

Manganese13 mg

Vitamin D0 mcg

Vitamin C143 mg

Vitamin A7 mcg

Vitamin E39 mg

Vitamin K42 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1 mg

Folate58 mcg

Choline29 mg

Caffeine0 mg

Water298 g

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 4. The excerpt below is the record exactly as published.

To Marinade Meat. It is well worth the trouble to marinade fillets of beef, mutton cutlets, and such like, especially if the meat is not very tender, and rather dry. Put into a plate 1 gill of salad oil, | gill of vinegar, 1 small shallot, a sliced onion, 1 bay leaf, 4 or 5 cloves, 8 peppercorns, 1 saltspoonful of salt, a strip of thinly pared lemon rind, 1 or 2 sprays of parsley and thyme

Cook this with the app: pantry check, scaling, and the assistant.