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Corned Beef and Cabbage
From The complete cook book, 1900
Serves 8
Presented as published in 1900. 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
747Calories
53 gProtein
9 gCarbs
54 gFat
Full nutrition (33 nutrients)
Calories747 kcal
Protein53 g
Carbohydrates8.5 g
Fiber0 g
Sugars0 g
Total Fat54 g
Saturated Fat18 g
Monounsaturated Fat26 g
Polyunsaturated Fat1.9 g
Cholesterol278 mg
Sodium2777 mg
Potassium644 mg
Calcium70 mg
Iron5.3 mg
Magnesium50 mg
Phosphorus385 mg
Zinc13 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C45 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K71 mcg
Vitamin B60.8 mg
Vitamin B124.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.6 mg
Folate17 mcg
Choline196 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 59. The excerpt below is the record exactly as published.
CORNED BEEF AND CABBAGE. Select a nice thick piece of corned beef from the round, weighing five or six pounds. Wash it in cold water and put it in a large pot over the fire with cold water enough to cover it three or four inches. When it reaches boiling point set the pot where it will simmer three hours. When the scum rises skim it off. Then put in the pot a firm head of white cabbage, red pod pepper and salt to taste, with small piece of side meat
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