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To Cook Corned Beef
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
If the meat is to be served cold, allow it to cool in the liquor.
Presented as published in 1907. 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
404Calories
22 gProtein
33 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories404 kcal
Protein22 g
Carbohydrates33 g
Fiber8.6 g
Sugars23 g
Total Fat20 g
Saturated Fat6.3 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat0.7 g
Cholesterol98 mg
Sodium1031 mg
Potassium1324 mg
Calcium156 mg
Iron1.9 mg
Magnesium59 mg
Phosphorus266 mg
Zinc5.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C121 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.8 mg
Vitamin B121.6 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3 mg
Folate277 mcg
Choline69 mg
Caffeine0 mg
Water482 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 101. The excerpt below is the record exactly as published.
To Cook Corned Beef Wash the meat, and if very salty, soak it in cold water over night, then put it into a pot with cold water to cover, set over a brisk fire, let it come to a boil, remove the scum, and let simmer slowly 3 or 4 hours, according to size. If the water boils away add more boiling water. Cabbage or turnips and potatoes may be boiled with the meat during the last hour
Cook this with the app: pantry check, scaling, and the assistant.