Recipe For Corning Beef
From The Carbon County cook book, 1926
Make new brine in spring if necessary.
Presented as published in 1926. 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
68492Calories
9798 gProtein
0 gCarbs
3284 gFat
Full nutrition (34 nutrients)
Calories68492 kcal
Protein9798 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat3284 g
Saturated Fat1252 g
Monounsaturated Fat1547 g
Polyunsaturated Fat160 g
Omega-33.2 g
Cholesterol29937 mg
Sodium1273687 mg
Potassium152475 mg
Calcium7914 mg
Iron990 mg
Magnesium9369 mg
Phosphorus93440 mg
Zinc2434 mg
Copper38 mg
Manganese6.4 mg
Vitamin D45 mcg
Vitamin C0 mg
Vitamin A454 mcg
Vitamin E82 mg
Vitamin K635 mcg
Vitamin B6249 mg
Vitamin B121179 mcg
Thiamin (B1)33 mg
Riboflavin (B2)93 mg
Niacin (B3)2504 mg
Folate2268 mcg
Choline27896 mg
Caffeine0 mg
Water58320 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 32. The excerpt below is the record exactly as published.
Recipe For Corning Beef. 7 gallons water, 7 lbs. salt, 1 oz. saltpeter, 1 tablespoon ground pepper, 100 lbs beef
Cook this with the app: pantry check, scaling, and the assistant.