Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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Beef, Corned, a la Soyer, Boiled
From Harper's cook book encyclopædia, 1902
Serves 18
If too salty, add more water and potatoes.
A modern interpretation · AI-generated from the original record
Ingredients
- Put in the pot a piece weighing 6 lbs.
- add four quarts of cold water
- prepare two cabbages
- put in 2 lbs. of split pease
- 1 lb. of potatoes
Method
Boil the beef gently for three hours.
One hour before serving, add the cabbages.
Drain the cabbage and serve around the beef.
Leave the broth on the fire, add split peas, pepper, and brown sugar, and boil slowly.
Adjust seasoning as needed.
Nutrition per serving
490Calories
33 gProtein
22 gCarbs
29 gFat
Estimated from matched ingredients across 18 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 9. The excerpt below is the record exactly as published.
Beef, Corned, a la Soyer, Boiled. — Put in the pot a piece weighing 6 lbs. ; add four quarts of cold water; boil very gently for three hours. One hour before serving prepare two cabbages, cut into four pieces, and put into the pot with the meat. When done, drain the cabbage, and place round the beef on the dish, and serve. Leave the broth from the meat on the fire, put in 2 lbs. of split pease, a little pepper and brown sugar ; boil slowly till done, and put by, uncovered, for next day, to use with the cold meat. If more salt or pepper is required, add it ; if, on the contrary, it should be too salt, add more water and 1 lb. of potatoes
Cook this with the app: pantry check, scaling, and the assistant.