Corned Beef Dinner
From 365 tasty dishes, 1906
This method makes the meat tender and the potatoes well flavored.
Presented as published in 1906. 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
1086Calories
67 gProtein
59 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories1086 kcal
Protein67 g
Carbohydrates59 g
Fiber0 g
Sugars0 g
Total Fat63 g
Saturated Fat20 g
Monounsaturated Fat30 g
Polyunsaturated Fat2.1 g
Cholesterol314 mg
Sodium3259 mg
Potassium2327 mg
Calcium402 mg
Iron6.5 mg
Magnesium164 mg
Phosphorus642 mg
Zinc17 mg
Copper0.5 mg
Manganese2.3 mg
Vitamin D0.3 mcg
Vitamin C363 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K539 mcg
Vitamin B62 mg
Vitamin B125.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.7 mg
Folate19 mcg
Choline221 mg
Caffeine0 mg
Water1018 g
As published
This recipe was extracted from 365 tasty dishes (1906), page 12. The excerpt below is the record exactly as published.
Corned Beef Dinner. A corned beef dinner is disliked by many. Try preparing it in this way. Heat the meat 43 Uarch. slowly in cold water. When scalding hot drain, add fresh cold water and keep the pot at the side of the fire all day where the water will barely bubble. Shave the cabbage, soak in cold salted water half an hour, put on the fire in plenty of boiling salted water and keep at a galloping boil for thirty minutes. Drain, pressing out the water, season and heap lightly in a hot dish. Transfer the meat to a steamer or some place where it will keep hot and moist while the potatoes are cooked in the pot liquor
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