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Corned Beef and Cabbage
From European and American cuisine, 1914
Serves 4
Cabbage is served with corned beef.
Presented as published in 1914. 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
83Calories
2 gProtein
17 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories83 kcal
Protein2.2 g
Carbohydrates17 g
Sugars3.1 g
Total Fat0.5 g
Sodium36 mg
Potassium466 mg
Calcium94 mg
Iron0.2 mg
Magnesium31 mg
Phosphorus61 mg
Zinc0.5 mg
Copper0 mg
Manganese0.6 mg
Vitamin C91 mg
Vitamin K134 mcg
Vitamin B60.3 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 171. The excerpt below is the record exactly as published.
Corned Beef and Cabbage. — The corned beef is boiled as in foregoing number. Bemove the outside leaves of a nice head of cabbage, cut it into 4 pieces, place it in a saucepan of boiling water, add 1 tablespoonf ul suga
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