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Corned Beef

Name: Corned Beef
Yield: 1 servings
Ingredients: Select a piece of beef which has a fair proportion of fat; soak in cold water half an hour

From Mrs. Lincoln's Boston cook book, 1884

Serves 1

This method creates an attractive appearance and is nutritious.

Presented as published in 1884. 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

302Calories

43 gProtein

0 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories302 kcal

Protein43 g

Carbohydrates0 g

Fiber0 g

Sugars0 g

Total Fat14 g

Saturated Fat5.5 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol132 mg

Sodium133 mg

Potassium670 mg

Calcium28 mg

Iron4.3 mg

Magnesium40 mg

Phosphorus412 mg

Zinc11 mg

Copper0.2 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A2 mcg

Vitamin E0.4 mg

Vitamin K2.8 mcg

Vitamin B61.1 mg

Vitamin B125.2 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)11 mg

Folate10 mcg

Choline123 mg

Caffeine0 mg

Water153 g

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 136. The excerpt below is the record exactly as published.

Corned Beef. Select a piece of beef which has a fair proportion of fat, — the brisket or second cut of rattle rand. If verj^ salt, soak in cold water half an hour

Cook this with the app: pantry check, scaling, and the assistant.