gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
To Corn Beef
From Kentucky receipt book, 1903
Serves 10
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
384Calories
0 gProtein
99 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories384 kcal
Protein0 g
Carbohydrates99 g
Fiber0 g
Sugars99 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium757 mg
Potassium1934 mg
Calcium272 mg
Iron6.3 mg
Magnesium321 mg
Phosphorus41 mg
Zinc0.4 mg
Copper0.6 mg
Manganese2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.2 mg
Folate0 mcg
Choline18 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 34. The excerpt below is the record exactly as published.
Add 1 tablespoon of saltpeter and 1 quart of molasses
Cook this with the app: pantry check, scaling, and the assistant.