Jiggs Corned Beef and Cabbage
From The Gertrude Bobbitt Circle cook book, 1948
Presented as published in 1948. 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
1100Calories
67 gProtein
62 gCarbs
64 gFat
Full nutrition (34 nutrients)
Calories1100 kcal
Protein67 g
Carbohydrates62 g
Fiber1.7 g
Sugars0.1 g
Total Fat64 g
Saturated Fat20 g
Monounsaturated Fat30 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol314 mg
Sodium3272 mg
Potassium2378 mg
Calcium433 mg
Iron7.1 mg
Magnesium176 mg
Phosphorus647 mg
Zinc17 mg
Copper0.5 mg
Manganese5.3 mg
Vitamin D0.3 mcg
Vitamin C363 mg
Vitamin A0.4 mcg
Vitamin E1 mg
Vitamin K547 mcg
Vitamin B62 mg
Vitamin B125.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.8 mg
Folate20 mcg
Choline223 mg
Caffeine0 mg
Water1019 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 49. The excerpt below is the record exactly as published.
JIGGS CORNED BEEF AND CABBAGE Soak brisket of corned beef in cold water over night to remove sharpness of the salt and also to soften the meat. When ready to cook, place the corned beef in pot and cover with cold water. Boil over a slow fire for about 21 •_> hours. Do not season as the meat is -nfficientlv salty. After the beef has been boiling for about 1 hour, add a head of cabbage, a few medium sized carrots, potatoes and whole onions. At the same time also add 1 whole clove a few bay leaves and several pepper seeds
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