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To Pickle Beef for Winter Use and for Drying
From The hearthstone; or, Life at home, 1883
Serves 20
Presented as published in 1883. 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
3425Calories
490 gProtein
0 gCarbs
164 gFat
Full nutrition (34 nutrients)
Calories3425 kcal
Protein490 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat164 g
Saturated Fat63 g
Monounsaturated Fat77 g
Polyunsaturated Fat8 g
Omega-30.2 g
Cholesterol1497 mg
Sodium54295 mg
Potassium7609 mg
Calcium350 mg
Iron49 mg
Magnesium455 mg
Phosphorus4672 mg
Zinc122 mg
Copper1.8 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E4.1 mg
Vitamin K32 mcg
Vitamin B612 mg
Vitamin B1259 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)4.6 mg
Niacin (B3)125 mg
Folate113 mcg
Choline1395 mg
Caffeine0 mg
Water1592 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 275. The excerpt below is the record exactly as published.
To Pickle Beef for Winter Use and for Drying. — Cut the beef into suitable pieces, sprinkle a little salt on the bottom of the barrel, pack the beef without adding salt, and when nicely packed, pour over it a brine made by dissolving six pounds of salt for each one hundred pounds of beef, in sufficient cold water to cover it
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