Lobscouse
From Joe Tilden's recipes for epicures, 1907
Presented as published in 1907. 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
2427Calories
83 gProtein
378 gCarbs
70 gFat
Full nutrition (34 nutrients)
Calories2427 kcal
Protein83 g
Carbohydrates378 g
Fiber48 g
Sugars41 g
Total Fat70 g
Saturated Fat23 g
Monounsaturated Fat30 g
Polyunsaturated Fat8.6 g
Omega-30.3 g
Cholesterol197 mg
Sodium2201 mg
Potassium8952 mg
Calcium372 mg
Iron19 mg
Magnesium506 mg
Phosphorus1558 mg
Zinc13 mg
Copper2.5 mg
Manganese3.6 mg
Vitamin D0.6 mcg
Vitamin C399 mg
Vitamin A13 mcg
Vitamin E1 mg
Vitamin K40 mcg
Vitamin B66.7 mg
Vitamin B122.6 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)29 mg
Folate404 mcg
Choline395 mg
Caffeine0 mg
Water2089 g
As published
This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 11. The excerpt below is the record exactly as published.
Lobscouse Soak four thick slices of corned beef in fresh water for two hours. Fry four slices of salt pork or bacon. In the fat fry four sliced onions a 68 _ MEATS _ light brown. Place in a stewpan the beef, onions and pork or bacon. Add a dozen sliced potatoes, cover with water and season highly with pepper. Cover and stew gently until the meat is tender. Then break into the stewpan four sea biscuits, cook for five minutes longer. The liquor may be thickened a little more with a tablespoonful of flour
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