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Boiled Corned Beef
From The Swedish, French, American cook book, 1918
Serves 15
Presented as published in 1918. 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
550Calories
39 gProtein
5 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories550 kcal
Protein39 g
Carbohydrates4.8 g
Fiber0 g
Sugars0 g
Total Fat40 g
Saturated Fat13 g
Monounsaturated Fat20 g
Polyunsaturated Fat1.4 g
Cholesterol207 mg
Sodium2079 mg
Potassium431 mg
Calcium50 mg
Iron4 mg
Magnesium36 mg
Phosphorus281 mg
Zinc9.8 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C24 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K39 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.4 mg
Folate13 mcg
Choline146 mg
Caffeine0 mg
Water434 g
Estimated from matched ingredients across 15 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 204. The excerpt below is the record exactly as published.
Boiled Corned Beef ( Bceuf sale et bouilli ) a l’Americaine J Select a nice piece of beef — according to taste, the round, the rump, or the rib. To seven pounds corned beef add four quarts cold water; let come to a boil and skim; let simmer slowly for about three hours. When done, place on a platter, the fat up. Boiled cabbage is served with this dish; it can be cooked in the same pot as the corned beef, about three-quarters of an hour or longer, according to the age of the cabbage, before the beef is done. Cut a nice head of cabbage
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