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Corned Beef Brine
From Cooking for profit, 1886
Serves 20
Beef dropped in this pickle will be ready for use in a week.
Presented as published in 1886. 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
77Calories
0 gProtein
20 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories77 kcal
Protein0 g
Carbohydrates20 g
Fiber0 g
Sugars20 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium89681 mg
Potassium30 mg
Calcium90 mg
Iron0.8 mg
Magnesium14 mg
Phosphorus0 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water1135 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 201. The excerpt below is the record exactly as published.
Corned Beef Brine. 6 gallons water— nearly 3 pailfuls. 3 to 6 ounces saltpeter, m water. I pint sugar. 10 pounds coarse salt
Cook this with the app: pantry check, scaling, and the assistant.