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Spicer Corned Beef

Name: Spicer Corned Beef
Yield: 14 servings
Ingredients: ten pounds beef; two cups salt; two cups molasses; two table-spoons saltpeter; one table-spoon ground pepper; one table-spoon cloves

From Buckeye cookery, 1892

Serves 14

Presented as published in 1892. 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

628Calories

70 gProtein

36 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories628 kcal

Protein70 g

Carbohydrates36 g

Fiber0.2 g

Sugars35 g

Total Fat24 g

Saturated Fat9 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol214 mg

Sodium17243 mg

Potassium1784 mg

Calcium156 mg

Iron9.4 mg

Magnesium181 mg

Phosphorus683 mg

Zinc18 mg

Copper0.5 mg

Manganese1.1 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A3.3 mcg

Vitamin E0.6 mg

Vitamin K5.2 mcg

Vitamin B62.1 mg

Vitamin B128.4 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)18 mg

Folate16 mcg

Choline206 mg

Caffeine0 mg

Water238 g

Estimated from matched ingredients across 14 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 275. The excerpt below is the record exactly as published.

ten pounds beef, take two cups salt, two cups molasses, two table-spoons saltpeter, one table-spoon ground pepper

Cook this with the app: pantry check, scaling, and the assistant.