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Pickle for Corning Beef
From The Institute cook book, 1913
Serves 30
Presented as published in 1913. 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
210Calories
0 gProtein
54 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories210 kcal
Protein0 g
Carbohydrates54 g
Fiber0 g
Sugars54 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium38152 mg
Potassium335 mg
Calcium81 mg
Iron1.4 mg
Magnesium58 mg
Phosphorus6.8 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline2.9 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 30 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 29. The excerpt below is the record exactly as published.
PICKLE FOR CORNING BEEF 3 gallons water 1 ounce pearlash 6% pounds salt 21/2 pounds sugar 1 pint molasses
Cook this with the app: pantry check, scaling, and the assistant.