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Boiled Corned Beef
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Boiled turnips are eaten with the meat.
Presented as published in 1901. 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
126Calories
9 gProtein
0 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein9.1 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat9.5 g
Saturated Fat3.2 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.3 g
Cholesterol49 mg
Sodium492 mg
Potassium74 mg
Calcium9.3 mg
Iron0.9 mg
Magnesium7.8 mg
Phosphorus63 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate3 mcg
Choline35 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 25. The excerpt below is the record exactly as published.
Boiled Corned Beef. — Skewer 3^our piece into shape, wash it in three or four waters
Cook this with the app: pantry check, scaling, and the assistant.