Boiled Corned Beef
From The cooking garden, 1885
Presented as published in 1885. 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
803Calories
58 gProtein
2 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories803 kcal
Protein58 g
Carbohydrates1.5 g
Fiber0 g
Sugars0 g
Total Fat61 g
Saturated Fat20 g
Monounsaturated Fat30 g
Polyunsaturated Fat2.1 g
Cholesterol314 mg
Sodium3114 mg
Potassium464 mg
Calcium26 mg
Iron6 mg
Magnesium38 mg
Phosphorus400 mg
Zinc15 mg
Copper0.5 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K4.8 mcg
Vitamin B60.7 mg
Vitamin B125.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.7 mg
Folate19 mcg
Choline221 mg
Caffeine0 mg
Water191 g
As published
This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 20. The excerpt below is the record exactly as published.
BOILED CORNED BEEF. 1 We put it Into a bowl of water to rinse it. 2 We plunge It Into a pot of boiling water
Cook this with the app: pantry check, scaling, and the assistant.