Corned Beef

Name: Corned Beef
Ingredients: a piece of beef; Cover with boiling water; very salt meat may be put on in cold water

From The home science cook book, 1902

Presented as published in 1902. 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

3103Calories

103 gProtein

606 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories3103 kcal

Protein103 g

Carbohydrates606 g

Fiber42 g

Sugars3.8 g

Total Fat33 g

Saturated Fat8.4 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat7.9 g

Omega-30 g

Cholesterol132 mg

Sodium8725 mg

Potassium1692 mg

Calcium2451 mg

Iron258 mg

Magnesium267 mg

Phosphorus942 mg

Zinc14 mg

Copper0.2 mg

Manganese1.9 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A2 mcg

Vitamin E0.7 mg

Vitamin K2.8 mcg

Vitamin B62.2 mg

Vitamin B125.2 mcg

Thiamin (B1)5.6 mg

Riboflavin (B2)5.5 mg

Niacin (B3)74 mg

Folate1032 mcg

Choline221 mg

Caffeine0 mg

Water3214 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 55. The excerpt below is the record exactly as published.

Corned Beef. Choose a piece of beef which has a fair proportion of fat, and has not been in the brine many days. Cover with boiling water and skim carefully when it begins to boil. Very salt meat may be put on in cold water

Cook this with the app: pantry check, scaling, and the assistant.