Corned Beef

Name: Corned Beef
Yield: 20 servings
Ingredients: Rub the beef with a little salt and molasses; Make a brine that will bear an egg; three pounds of brown sugar; two ounces of saltpetre; six pods of red pepper; the unbeaten whites of four eggs

From The Twin-city housewife, 1920

Serves 20

Recipe by Miss Augusta Watkins.

Presented as published in 1920. 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

As published

This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 23. The excerpt below is the record exactly as published.

Corned Beef Rub the beef with a little salt and molasses and let stand two or three days. Make a brine that will bear an egg. To ten gallons of brine add three pounds of brown sugar, two ounces of saltpetre, six pods of red pepper and the unbeaten whites of four eggs

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