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Corned Beef Pickle
From Dora's cook book, 1888
Serves 30
Presented as published in 1888. 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
181Calories
0 gProtein
46 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories181 kcal
Protein0.2 g
Carbohydrates46 g
Fiber0.3 g
Sugars45 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium58700 mg
Potassium59 mg
Calcium73 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus4.1 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0.9 mg
Vitamin A20 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate1.4 mcg
Choline1.6 mg
Caffeine0 mg
Water1138 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 12. The excerpt below is the record exactly as published.
CORNED BEEF PICKLE. Ten pounds salt, three pounds sugar, one-fourth pound ginger, one-half pound passa saltpetre, one ounce cayenne pepper, nine gallons water
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