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Corned Beef
From Miss Parloa's new cook book and marketing guide, 1880
Serves 1
This time is for a piece weighing eight or ten pounds.
Presented as published in 1880. 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
Sodium1948 mg
Potassium291 mg
Calcium18 mg
Iron3.7 mg
Magnesium25 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
Water170 g
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 56. The excerpt below is the record exactly as published.
Corned Beef. Wash, and put into cold water, if very salt ; but such a piece as one finds in town and city shops, and which the butchers corn themselves, put into boiling water
Cook this with the app: pantry check, scaling, and the assistant.