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Corned Beef
From The Pattern cook-book, 1890
Serves 8
In England, carrots improve the flavor; in America, cabbage is more common.
Presented as published in 1890. 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
7 gProtein
8 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories77 kcal
Protein6.6 g
Carbohydrates8 g
Fiber0.2 g
Sugars0.4 g
Total Fat2.1 g
Saturated Fat0.7 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol17 mg
Sodium40 mg
Potassium345 mg
Calcium53 mg
Iron0.6 mg
Magnesium22 mg
Phosphorus85 mg
Zinc1.6 mg
Copper0 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A63 mcg
Vitamin E0.1 mg
Vitamin K68 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate3.6 mcg
Choline16 mg
Caffeine0 mg
Water132 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 62. The excerpt below is the record exactly as published.
CORNED BEEF. Put the beef into the pot with enough cold water to cover it, and when it boils set it back on the range to boil very moderately. Fast boiling of salted meats renders them very hard, yet the water must not cease bub- bling. Skim often. In England carrots are boiled and served with this dish, and they much improve the flavor of the beef. They are not put in the pot until three-quarters of an hour before serving time, and they are arranged about the meat on the platter. In America ■cabbage is generally boiled with the beef. When this is used, one or two little red peppers
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