Boiled Corned Beef
From The art of cooking, 1880
Use beef suet unless for the sick, then use mutton suet.
Presented as published in 1880. 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
As published
This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 19. The excerpt below is the record exactly as published.
Boiled corned-Beef. — Six pounds of comed-beef, twelve ounces of flour, five ounces of beef-suet, one-half ^teaspoonful of baking-powder, one saltspoonful of salt, one dozen small carrots, one-half pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.