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Corned Beef
From The economical cook book, 1905
Serves 1
Presented as published in 1905. 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
502Calories
36 gProtein
1 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories502 kcal
Protein36 g
Carbohydrates0.9 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat18 g
Polyunsaturated Fat1.3 g
Cholesterol196 mg
Sodium1946 mg
Potassium290 mg
Calcium16 mg
Iron3.7 mg
Magnesium24 mg
Phosphorus250 mg
Zinc9.2 mg
Copper0.3 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K3 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)6.1 mg
Folate12 mcg
Choline138 mg
Caffeine0 mg
Water120 g
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 18. The excerpt below is the record exactly as published.
All corned beef requires to be boiled slowly. Put it on in cold water ; allow about twenty-five minutes for every pound of beef
Cook this with the app: pantry check, scaling, and the assistant.