Corned Beef
From The Institute cook book, 1913
Serves 6
Cabbage is usually served with corned beef but should not be boiled with it. Parsnips or turnips may be served if preferred.
Presented as published in 1913. 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
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 29. The excerpt below is the record exactly as published.
CORNED BEEF All corned beef requires to be boiled slowly. Put it on in cold water; allow twenty-five or thirty minutes for every pound of beef
Cook this with the app: pantry check, scaling, and the assistant.