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Dinty Moore's Famous Corned Beef and Cabbage

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)318.9444
Energy (kCal)1826.0826
Carbohydrates (g)25.1647
Total fats (g)49.748
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cover corned beef with cold water and simmer for 3 1/2 hours, skimming the fat frequently. | 2. Add fresh boiling water as often as necessary to keep the beef covered. | 3. Fifteen minutes before the meat is done add the granulated sugar. | 4. Allow the beef to cool in the water in which it was boiled. | 5. Remove grease when liquid has cooled. | 6. Boil cabbage with salt pork for 15 minutes. | 7. Place the corned beef on a platter, and surround it with pieces of cabbage and boiled potatoes. | 8. Serve hot. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    beef 3 lbs corned 1591.2036 0.0 313.7527 36.5841
    cabbage 1 quartered 22.25 5.162000000000001 1.1392 0.08900000000000001
    sugar 1/3 cup granulated 106.6 20.0027 3.3367 1.6640000000000001
    salt pork 1/2 substituted fat 106.029 0.0 0.7158 11.4109
    potato 8 hot boiled - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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