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Corn Beef
From The New century cook book, 1899
Serves 6
Presented as published in 1899. 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
90Calories
9 gProtein
10 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories90 kcal
Protein8.9 g
Carbohydrates9.6 g
Fiber0 g
Sugars0 g
Total Fat1.9 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol21 mg
Sodium43 mg
Potassium420 mg
Calcium68 mg
Iron0.7 mg
Magnesium28 mg
Phosphorus106 mg
Zinc1.9 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A0.3 mcg
Vitamin E0.1 mg
Vitamin K90 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2 mg
Folate3 mcg
Choline24 mg
Caffeine0 mg
Water162 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 31. The excerpt below is the record exactly as published.
Corn Beef. After washing put on in boiling water; change the water after boiling half an hour, covering with boiling water the second time and adding water as it boils away, allowing thirty or forty minutes to a pound. Cook the cabbage in a separate vessel, using some of the meat liquor to boil it in. Potatoes can be steamed in a colander over the meat
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