Corned Beef

Name: Corned Beef
Ingredients: To four gallons of water; one and one-half pounds of sugar; two ounces of salt petre; six pounds of good salt; Have the beef or tongues closely packed

From Granite City cook book, 1900

Recipe by Mrs. W. F. Carter.

Presented as published in 1900. 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

2619Calories

0 gProtein

678 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories2619 kcal

Protein0 g

Carbohydrates678 g

Fiber0 g

Sugars679 g

Total Fat2.2 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium1056423 mg

Potassium383 mg

Calcium1114 mg

Iron9.3 mg

Magnesium181 mg

Phosphorus0 mg

Zinc2.8 mg

Copper2.2 mg

Manganese2.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water15132 g

As published

This recipe was extracted from Granite City cook book (1900) by Ladies Aid Society of the Presbyterian Church (Mount Airy, N.C.), page 16. The excerpt below is the record exactly as published.

CORNED BEEF. To four gallons of water add one and one-half pounds of sugar, two ounces of salt petre and six pounds of good salt. Boil all together gently and skim. Have the beef or tongues closely packed

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