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Boiled Corned Beef
From Lessons in cooking through preparation of meals, 1912
Serves 7
Presented as published in 1912. 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
713Calories
49 gProtein
14 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories713 kcal
Protein49 g
Carbohydrates14 g
Fiber0.8 g
Sugars1 g
Total Fat50 g
Saturated Fat16 g
Monounsaturated Fat24 g
Polyunsaturated Fat1.7 g
Cholesterol254 mg
Sodium2546 mg
Potassium778 mg
Calcium83 mg
Iron5.1 mg
Magnesium56 mg
Phosphorus376 mg
Zinc12 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C61 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K81 mcg
Vitamin B60.9 mg
Vitamin B124.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.1 mg
Folate29 mcg
Choline182 mg
Caffeine0 mg
Water309 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 94. The excerpt below is the record exactly as published.
BOILED CORNED BEEF BOILED POTATOES CABBAGE AND TURNIPS STEAMED CHOCOLATE PUDDING JANUABT MENUS 167 Boiled Corned Beef Select 4 pounds of good corned beef, the brisket piece being considered the finest grained, but as it is fatter, it is sometimes not so desirable. Rinse the meat in cold water
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