Corned Beef
From Physical culture cook book, 1901
Save some of the water as it makes an excellent foundation for soups.
Presented as published in 1901. 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
3425Calories
490 gProtein
0 gCarbs
164 gFat
Full nutrition (34 nutrients)
Calories3425 kcal
Protein490 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat164 g
Saturated Fat63 g
Monounsaturated Fat77 g
Polyunsaturated Fat8 g
Omega-30.2 g
Cholesterol1497 mg
Sodium1497 mg
Potassium7598 mg
Calcium318 mg
Iron49 mg
Magnesium454 mg
Phosphorus4672 mg
Zinc122 mg
Copper1.7 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E4.1 mg
Vitamin K32 mcg
Vitamin B612 mg
Vitamin B1259 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)4.6 mg
Niacin (B3)125 mg
Folate113 mcg
Choline1395 mg
Caffeine0 mg
Water1592 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 28. The excerpt below is the record exactly as published.
Corned Beef. — If the beef is very salty, cover with cold water and let come to a boil; cook slowly four hours for a piece of about five pounds
Cook this with the app: pantry check, scaling, and the assistant.