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Corned Beef and Cabbage
From The Hotel St. Francis cook book, 1919
Serves 6
Use brisket for best results.
Presented as published in 1919. 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
178Calories
9 gProtein
19 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories178 kcal
Protein8.9 g
Carbohydrates19 g
Fiber0 g
Sugars0 g
Total Fat7 g
Saturated Fat2.1 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.2 g
Cholesterol33 mg
Sodium373 mg
Potassium669 mg
Calcium128 mg
Iron0.8 mg
Magnesium46 mg
Phosphorus122 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C121 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K179 mcg
Vitamin B60.5 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate2 mcg
Choline23 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 19. The excerpt below is the record exactly as published.
Corned beef and cabbage Plain boiled potatoes Broiled chicken on toast Lettuce with egg dressing Coupe St. Jacques Assorted cakes Coffee Thon marine salad. Tunny fish can be obtained in cans, the best quality being the French brands. Break up the fish with the fingers, and place on a platter with leaves of lettuce. The fish should be in pieces about one inch and a half thick. Sprinkle with salt, pepper, chopped parsley, chervil, and a little finely sliced chives, and a sauce of one-third vinegar and two-thirds olive oil. Stuffed breast of veal, au jus. Have your butcher prepare a breast of veal ready for stuffing. Use the same dressing as for chicken, and sew up the end so the dressing will not fall out while roasting. Put in the roasting pan one sliced onion and one carrot. Put in the veal and sprinkle with salt and pepper. Put bits of butter all over the top and roast in oven, basting often. It will take about an hour to cook in a moderate oven. Remove the veal to platter when done, and make a sauce by adding to the gravy in pan one cup of bouillon and one spoonful of meat extract, boil for five minutes, and strain. Asparagus tips, au gratin. Put the tips in a buttered pan or silver dish, cover with well-seasoned cream sauce, sprinkle with grated cheese and small bits of butter and bake in oven until brown. Corned beef and cabbage. The best corned beef is that made from the brisket. Put on fire in cold water and skim when it comes to the boiling point. Cover and let it boil slowly until about three-quarters done. *Then add two heads of well-washed cabbage
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