gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Cook Corned Beef
From The new Kentucky home cook book, 1884
Serves 4
Tying the beef securely before cooking helps maintain its shape.
Presented as published in 1884. 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
126Calories
9 gProtein
0 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories126 kcal
Protein9.1 g
Carbohydrates0.2 g
Fiber0 g
Sugars0 g
Total Fat9.5 g
Saturated Fat3.2 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat0.3 g
Cholesterol49 mg
Sodium488 mg
Potassium73 mg
Calcium5.8 mg
Iron0.9 mg
Magnesium6.6 mg
Phosphorus63 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate3 mcg
Choline35 mg
Caffeine0 mg
Water89 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 20. The excerpt below is the record exactly as published.
TO COOK CORNED BEEF. Take a piece of the beef out of the pickle, the size you wish, wash it through three or four waters, put it in a pot, and cover well with cold water
Cook this with the app: pantry check, scaling, and the assistant.