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Corned Beef Brisket
From Miss Corson's practical American cookery and household management, 1885
Serves 7
Cabbage is usually served with corned beef.
Presented as published in 1885. 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
567Calories
95 gProtein
0 gCarbs
21 gFat
Full nutrition (31 nutrients)
Calories567 kcal
Protein95 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat21 g
Saturated Fat7.5 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.2 g
Omega-30.2 g
Cholesterol245 mg
Sodium231 mg
Potassium1456 mg
Calcium18 mg
Iron9.3 mg
Magnesium95 mg
Phosphorus857 mg
Zinc12 mg
Copper0.5 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A41 mcg
Vitamin E2.2 mg
Vitamin B61.5 mg
Vitamin B126.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)20 mg
Caffeine0 mg
Water335 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 185. The excerpt below is the record exactly as published.
CORNED BEEF BRISKET. Choose about seven pounds of the navel end of the brisket of corned beef; wash it well in plenty of cold water ; put it over the fire in a large pot containing sufficient cold water to cover the beef
Cook this with the app: pantry check, scaling, and the assistant.