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Pickled or Corned Beef
From The new Annie Dennis cook book, 1905
Serves 20
This keeps well.
Presented as published in 1905. 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
4240Calories
490 gProtein
210 gCarbs
164 gFat
Full nutrition (34 nutrients)
Calories4240 kcal
Protein490 g
Carbohydrates210 g
Fiber0 g
Sugars209 g
Total Fat164 g
Saturated Fat63 g
Monounsaturated Fat77 g
Polyunsaturated Fat8.1 g
Omega-30.2 g
Cholesterol1497 mg
Sodium83043 mg
Potassium9722 mg
Calcium802 mg
Iron57 mg
Magnesium809 mg
Phosphorus4718 mg
Zinc122 mg
Copper2.7 mg
Manganese2.5 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A23 mcg
Vitamin E4.1 mg
Vitamin K32 mcg
Vitamin B613 mg
Vitamin B1259 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)4.7 mg
Niacin (B3)127 mg
Folate115 mcg
Choline1415 mg
Caffeine0 mg
Water3892 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 79. The excerpt below is the record exactly as published.
Pickled or Corned Beef Boil four ounces of saltpeter in twelve gallons of water. Have ready one hundred pounds of beef cut in nice pieces for roasting. Dip each piece in the boil- ing saltpeter water, let remain one minute, then lay out to cool. When all have been dipped, add to the water nine pounds of salt, half gallon of molasses, five pounds of brown sugar, two ounces of pearlash
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