Corned Beef

Ingredients

• fifty pounds of beef
• two gallons of water
• four pounds of salt
• one and a half pounds of brown sugar
• one and a half ounces of saltpetre
• half an ounce of saleratus

Method

1. 1

   Make a pickle by boiling two gallons of water with four pounds of salt, one and a half pounds of brown sugar, one and a half ounces of saltpetre, and half an ounce of saleratus.

2. 2

   Skim and cool the mixture.

3. 3

   Once cold, submerge the beef in the brine and weigh it down to keep it submerged.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 195. The excerpt below is the record exactly as published.

fifty pounds of beef make a pickle with two gallons of water, four pounds of salt, one and a half pounds of brown sugar, one and a half ounces of saltpetre, half an ounce of saleratus

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