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Beef, Corned, a la Soyer, Boiled
From Harper's cook book encyclopædia, 1902
Serves 18
If too salty, add more water and potatoes.
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
490Calories
33 gProtein
22 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories490 kcal
Protein33 g
Carbohydrates22 g
Fiber4.7 g
Sugars1.7 g
Total Fat29 g
Saturated Fat9.6 g
Monounsaturated Fat14 g
Polyunsaturated Fat1.1 g
Cholesterol148 mg
Sodium1498 mg
Potassium716 mg
Calcium70 mg
Iron3.7 mg
Magnesium58 mg
Phosphorus280 mg
Zinc7.7 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C45 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K65 mcg
Vitamin B60.6 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.3 mg
Folate46 mcg
Choline124 mg
Caffeine0 mg
Water447 g
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 9. The excerpt below is the record exactly as published.
Beef, Corned, a la Soyer, Boiled. — Put in the pot a piece weighing 6 lbs. ; add four quarts of cold water; boil very gently for three hours. One hour before serving prepare two cabbages, cut into four pieces, and put into the pot with the meat. When done, drain the cabbage, and place round the beef on the dish, and serve. Leave the broth from the meat on the fire, put in 2 lbs. of split pease, a little pepper and brown sugar ; boil slowly till done, and put by, uncovered, for next day, to use with the cold meat. If more salt or pepper is required, add it ; if, on the contrary, it should be too salt, add more water and 1 lb. of potatoes
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