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To Pickle Beef
From The "A1" cookery book, 1901
Serves 12
Ensure to rub and turn the beef daily.
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
702Calories
40 gProtein
10 gCarbs
55 gFat
Full nutrition (34 nutrients)
Calories702 kcal
Protein40 g
Carbohydrates9.8 g
Fiber0.8 g
Sugars8.3 g
Total Fat55 g
Saturated Fat22 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol168 mg
Sodium7471 mg
Potassium667 mg
Calcium36 mg
Iron4.5 mg
Magnesium45 mg
Phosphorus357 mg
Zinc8.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C1.6 mg
Vitamin A43 mcg
Vitamin E0.6 mg
Vitamin K2.2 mcg
Vitamin B60.8 mg
Vitamin B126.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.2 mg
Folate19 mcg
Choline1.4 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 27. The excerpt below is the record exactly as published.
To Pickle Beef. — -f teaspoon powdered mace, 1 teaspoon black pepper, 1 teaspoon cloves, f small nutmeg, a pinch of cayenne, 3I oz. brown sugar. Mix these ingredients together, and well rub 6 lbs. of flank or silver-side of beef with them, and let it lie three days. Then add f lb. fine salt
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