gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Boil Corned Beef
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
619Calories
83 gProtein
12 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories619 kcal
Protein83 g
Carbohydrates12 g
Fiber5.4 g
Sugars1.3 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol249 mg
Sodium302 mg
Potassium1480 mg
Calcium153 mg
Iron9.9 mg
Magnesium114 mg
Phosphorus801 mg
Zinc21 mg
Copper0.4 mg
Manganese8.1 mg
Vitamin D0.4 mcg
Vitamin C1.7 mg
Vitamin A172 mcg
Vitamin E2 mg
Vitamin K27 mcg
Vitamin B62.2 mg
Vitamin B129.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.8 mg
Niacin (B3)21 mg
Folate27 mcg
Choline239 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 33. The excerpt below is the record exactly as published.
Two and one-half pounds of beef, put in kettle with cold water to cover it, 8. whole cloves, 8 whole allspice, 1 sliced carrot may be added
Cook this with the app: pantry check, scaling, and the assistant.