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Beef, Corned
From The Rural cook book, 1907
Serves 20
Can be kept indefinitely in brine.
Presented as published in 1907. 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
4158Calories
490 gProtein
189 gCarbs
165 gFat
Full nutrition (34 nutrients)
Calories4158 kcal
Protein490 g
Carbohydrates189 g
Fiber0 g
Sugars190 g
Total Fat165 g
Saturated Fat63 g
Monounsaturated Fat77 g
Polyunsaturated Fat8.1 g
Omega-30.2 g
Cholesterol1497 mg
Sodium81317 mg
Potassium9558 mg
Calcium662 mg
Iron56 mg
Magnesium784 mg
Phosphorus4713 mg
Zinc122 mg
Copper2.5 mg
Manganese2.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E4.1 mg
Vitamin K32 mcg
Vitamin B613 mg
Vitamin B1259 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)4.7 mg
Niacin (B3)126 mg
Folate113 mcg
Choline1412 mg
Caffeine0 mg
Water2378 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 12. The excerpt below is the record exactly as published.
Beef, Corned. — Here is an old home recipe for corning beef, which will be especially useful to tliose who kill their own beef cattle as well as pork. To every hundred pounds of beef take nine pounds of salt, four pounds of sugar or two quarts of good molasses, two ounces of soda, one ounce of saltpeter, and just enough water to cover the meat — about four or five galloas
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