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Corned Beef with Spinach
From The table, 1889
Serves 5
Presented as published in 1889. 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
699Calories
51 gProtein
4 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories699 kcal
Protein51 g
Carbohydrates3.7 g
Fiber1.5 g
Sugars0.3 g
Total Fat52 g
Saturated Fat17 g
Monounsaturated Fat25 g
Polyunsaturated Fat1.9 g
Cholesterol267 mg
Sodium2702 mg
Potassium774 mg
Calcium89 mg
Iron6.9 mg
Magnesium86 mg
Phosphorus374 mg
Zinc13 mg
Copper0.5 mg
Manganese0.7 mg
Vitamin D0.3 mcg
Vitamin C19 mg
Vitamin A319 mcg
Vitamin E1.8 mg
Vitamin K333 mcg
Vitamin B60.8 mg
Vitamin B124.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.7 mg
Folate148 mcg
Choline201 mg
Caffeine0 mg
Water225 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 167. The excerpt below is the record exactly as published.
Corned Beef with Spinach. — Take three pounds of rump or brisket of corned beef, and put it into a saucepan, covering it with fresh water; boil briskly for an hour and a half, and serve w'th boiled spinacf
Cook this with the app: pantry check, scaling, and the assistant.