Pressed Corn Beef
From Magnet cream separator cook book, 1910
Presented as published in 1910. 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
4717Calories
813 gProtein
0 gCarbs
165 gFat
Full nutrition (34 nutrients)
Calories4717 kcal
Protein813 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat165 g
Saturated Fat60 g
Monounsaturated Fat70 g
Polyunsaturated Fat8.8 g
Omega-30.1 g
Cholesterol2250 mg
Sodium2105 mg
Potassium11902 mg
Calcium617 mg
Iron66 mg
Magnesium798 mg
Phosphorus7185 mg
Zinc169 mg
Copper3.1 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A36 mcg
Vitamin E8 mg
Vitamin K44 mcg
Vitamin B621 mg
Vitamin B1253 mcg
Thiamin (B1)2.9 mg
Riboflavin (B2)6.5 mg
Niacin (B3)218 mg
Folate327 mcg
Choline2609 mg
Caffeine0 mg
Water2631 g
As published
This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 7. The excerpt below is the record exactly as published.
PRESSED CORN BEEF. 8 lbs. corn beef
Cook this with the app: pantry check, scaling, and the assistant.