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Corned Beef
From The household cook book, 1902
Serves 1
Can be sliced nicely after pressing.
Presented as published in 1902. 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 household cook book (1902) by Smiley, James B[ethuel],, page 95. The excerpt below is the record exactly as published.
CORNED BEEF.— Put it into cold water and boil slowly until tender. If there are any bones take them out, fold the meat together and press it under a heavy weight. It can then be sliced in nice shape. Time to boil | hour for each pound of beef
Cook this with the app: pantry check, scaling, and the assistant.