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Stuffed Corned Beef
From Lessons in cooking through preparation of meals, 1912
Serves 5
Presented as published in 1912. 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
782Calories
53 gProtein
20 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories782 kcal
Protein53 g
Carbohydrates20 g
Fiber1.6 g
Sugars2.6 g
Total Fat53 g
Saturated Fat18 g
Monounsaturated Fat25 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol267 mg
Sodium2808 mg
Potassium487 mg
Calcium70 mg
Iron6.2 mg
Magnesium46 mg
Phosphorus385 mg
Zinc13 mg
Copper0.5 mg
Manganese0.4 mg
Vitamin D0.3 mcg
Vitamin C2.2 mg
Vitamin A0.1 mcg
Vitamin E0.5 mg
Vitamin K6.4 mcg
Vitamin B60.7 mg
Vitamin B124.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.7 mg
Folate45 mcg
Choline193 mg
Caffeine0 mg
Water196 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 222. The excerpt below is the record exactly as published.
STUFFED CORNED BEEF NEW POTATOES IN CREAM HOT SLAW LIMA BEANS VANILLA ICE CREAM WITH HOT SAUCE Stuffed Corned Beef Make several deep cuts in a 3 or 4 pound piece of well corned beef, and fill each with dressing of bread crumbs moistened with water and seasoned with pepper
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