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Corned Beef with Potatoes
From The encyclopaedia of practical cookery, 1892
Serves 1
Presented as published in 1892. 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
706Calories
43 gProtein
49 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories706 kcal
Protein43 g
Carbohydrates49 g
Fiber11 g
Sugars4.3 g
Total Fat39 g
Saturated Fat13 g
Monounsaturated Fat19 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol196 mg
Sodium2209 mg
Potassium1368 mg
Calcium162 mg
Iron7.7 mg
Magnesium108 mg
Phosphorus394 mg
Zinc10 mg
Copper0.8 mg
Manganese3.5 mg
Vitamin D0.2 mcg
Vitamin C32 mg
Vitamin A6.8 mcg
Vitamin E0.6 mg
Vitamin K47 mcg
Vitamin B61 mg
Vitamin B123.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)8.1 mg
Folate52 mcg
Choline164 mg
Caffeine0 mg
Water359 g
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 143. The excerpt below is the record exactly as published.
some slices of corned beef, put them into a saucepan with two or three large onions cut in slices, and pour over some stock or water. Add a few pared and washed potatoes and a little pepper
Cook this with the app: pantry check, scaling, and the assistant.