Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
51
Calories
0g
Protein
0g
Fat
13g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 teaspoon ginger
- 1 teaspoon saltpetre
- 1 tablespoon brown sugar
- 1 cup salt
- a piece of brisket
- 4 lbs
Directions
1
4 lbs. brisket; 1 teaspoon ginger;
2
1 teaspoon saltpetre; 1 tablespoon brown sugar;
3
Whole peppers; 1 cup salt.
4
Remove the bones from a piece of brisket. Rub the spices well into the meat and cover with water, placing a plate and suf- ficient weight to hold meat under the water. Ready for boiling after 10 days.
5
— Mrs. Herman Hirsch. 41
By Kaufman, Nettie M ·
Recipe sourced from
internet_archive