gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Corned Beef and Cabbage
From The Toronto Cook Book, 1915
Serves 2
May be served with tomato or horseradish.
Presented as published in 1915. 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
392Calories
23 gProtein
29 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories392 kcal
Protein23 g
Carbohydrates29 g
Fiber0 g
Sugars0 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat0.7 g
Cholesterol98 mg
Sodium1045 mg
Potassium1077 mg
Calcium196 mg
Iron2.2 mg
Magnesium75 mg
Phosphorus246 mg
Zinc5.5 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C181 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K269 mcg
Vitamin B60.9 mg
Vitamin B121.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate6 mcg
Choline69 mg
Caffeine0 mg
Water473 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 146. The excerpt below is the record exactly as published.
Corned Beef and Cabbage Wash meat in cold water. Put it in a large kettle and cover with cold water. Simmer gently for two hours. In meantime, remove the outside leaves from a hard white head of cabbage, cut it into quarters, and soak in cold water for one hour. After the meat has been simmering two hours, add cabbage and sim- mer one and one-half hours longer
Cook this with the app: pantry check, scaling, and the assistant.