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Beef, Corned, Spiced

Name: Beef, Corned, Spiced
Yield: 14 servings
Ingredients: Ten pounds of round placed in a large bowl; 1 lb. of brown sugar; 2 ozs. of salt; one tablespoonful of saltpetre; one of pulverized allspice; one of cloves; a little pepper

From Harper's cook book encyclopædia, 1902

Serves 14

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

790Calories

112 gProtein

32 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories790 kcal

Protein112 g

Carbohydrates32 g

Fiber0.3 g

Sugars31 g

Total Fat21 g

Saturated Fat7.2 g

Monounsaturated Fat8.7 g

Polyunsaturated Fat0.9 g

Omega-30 g

Cholesterol298 mg

Sodium1731 mg

Potassium990 mg

Calcium57 mg

Iron9.6 mg

Magnesium79 mg

Phosphorus722 mg

Zinc19 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C0.2 mg

Vitamin A0.2 mcg

Vitamin E1.5 mg

Vitamin K5.8 mcg

Vitamin B61.5 mg

Vitamin B125.7 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)19 mg

Folate39 mcg

Choline425 mg

Caffeine0 mg

Water190 g

Estimated from matched ingredients across 14 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, Spiced. — Ten pounds of round placed in a large bowl or pan, rub twice a day on each side with the following mixture : 1 lb. of brown sugar, 2 ozs. of salt, one table- spoonful of saltpetre, one of pul- verized allspice, one of cloves, and a little pepper

Cook this with the app: pantry check, scaling, and the assistant.