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To Corn Beef
From The new Kentucky home cook book, 1884
Serves 30
Keep the meat covered with pickle at all times.
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
300Calories
0 gProtein
77 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories300 kcal
Protein0.1 g
Carbohydrates77 g
Fiber0 g
Sugars77 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium53950 mg
Potassium724 mg
Calcium184 mg
Iron2.9 mg
Magnesium120 mg
Phosphorus16 mg
Zinc0.3 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate0.5 mcg
Choline6.9 mg
Caffeine0 mg
Water767 g
Estimated from matched ingredients across 30 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 CORN BEEF. Take six gallons of water, nine pounds of salt, three pounds of coarse brown sugar, one quart of molasses, three ounces of saltpeter, and one ounce of pearlash
Cook this with the app: pantry check, scaling, and the assistant.