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Rule for Corned Beef
From Twentieth century home cook book, 1905
Serves 12
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
571Calories
82 gProtein
0 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories571 kcal
Protein82 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat27 g
Saturated Fat10 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol249 mg
Sodium28247 mg
Potassium1272 mg
Calcium70 mg
Iron8.4 mg
Magnesium76 mg
Phosphorus779 mg
Zinc20 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A3.8 mcg
Vitamin E0.7 mg
Vitamin K5.3 mcg
Vitamin B62.1 mg
Vitamin B129.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate19 mcg
Choline232 mg
Caffeine0 mg
Water265 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 57. The excerpt below is the record exactly as published.
RULE FOR CORNED BEEF. Take a very nice ten-pound roast of beef , add three coffee cups of salt
Cook this with the app: pantry check, scaling, and the assistant.