Brine to Corn Meats

Name: Brine to Corn Meats
Ingredients: 16 gallons water; 16 quarts salt; 1 pound saltpeter; 3 pounds best brown sugar

From Manual for army cooks, 1896

The brine may be reused for four picklings.

Presented as published in 1896. 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

5171Calories

2 gProtein

1335 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories5171 kcal

Protein1.6 g

Carbohydrates1335 g

Fiber0 g

Sugars1320 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium7345642 mg

Potassium3930 mg

Calcium7489 mg

Iron72 mg

Magnesium917 mg

Phosphorus54 mg

Zinc19 mg

Copper12 mg

Manganese20 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)1.5 mg

Folate14 mcg

Choline31 mg

Caffeine0 mg

Water60562 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 40. The excerpt below is the record exactly as published.

BRINE TO CORN MEATS. 16 gallons water. 16 quarts salt. 1 pound saltpeter. 3 pounds best browTi suga

Cook this with the app: pantry check, scaling, and the assistant.