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Corned Beef
From Farm and home cook book and housekeeper's assistant, 1907
Serves 30
Watch the brine in hot weather.
Presented as published in 1907. 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
116Calories
0 gProtein
30 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories116 kcal
Protein0 g
Carbohydrates30 g
Fiber0 g
Sugars30 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium294315 mg
Potassium61 mg
Calcium182 mg
Iron2.5 mg
Magnesium7.7 mg
Phosphorus0 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.8 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
Water3.2 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 202. The excerpt below is the record exactly as published.
Corned Beef Use only the poorer parts for corning, such as brisket, flanks, crossribs, and plate, and cut into pieces 6 inches square. Fifty lbs meat will require 50 lbs salt. Sprinkle a layer of salt in the keg or barrel, put in a layer of meat, packing very closely, then a layer of salt, then more meat and salt, until all is used, leaving just enough salt for a good layer over the BEEF PICKLE AND BRINE 295 top. Let stand over night, then dissolve 1 oz baking soda, 2 lbs sugar, 2 ozs saltpeter in 2 gals tepid water, and after it is cold pour it over the meat. Two gallons should cover the 5 0 lbs mea
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