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Corned Beef
From Scientific cooking with scientific methods, 1911
Serves 1
Let it cool slightly in the cooking water.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 43. The excerpt below is the record exactly as published.
Corned Beef. The best cut of corned beef is the fancy brisket. It costs more than the rattle rand, and is known by the selvage on the lower side and the absence of bone. The upper end of the brisket has the most lean meat. To Boil Corned Beef. Wash and tie into shape. Put in kettle and cover with cold water
Cook this with the app: pantry check, scaling, and the assistant.