Healthy Diet Recipe - Corned Beef Cake
The History of corned beef The history of corned beef began in a cold area when people found that meat would not go bad when cured in an abundant amount of salt.
This is called salt-curing.
Irish was the largest exporter of corned beef until 1825.
In Cork, Ireland, it was produced in large quantities in the 1600's until 1825.
It was exported throughout the world in canned forms.
English soldiers were supplied with it from Cork during the war against Napoleon.
Despite being the major producer, during the Great Potato Famine and Irish Famine, the great demand for corned beef from the British Isle and Atlantic trade made it difficult to grow crops to feed the local population.
These days, in Ireland, corned beef is mostly served for tourists because most local people do not identify it as their native cuisine.
Uncooked version can only last from five to seven days at room temperature or one month if kept refrigerated.
Pre-cooked canned version can last up to two years.
If you have some leftover and want to keep it, you have to keep it refrigerated.
This food is a great source of protein, vitamin B12, and selenium.
It also contains good fats such as omega 3 and omega 6.
Keep in mind that it also contains saturated fat, cholesterol, and a high amount of sodium.
Corned beef must be consumed moderately due to its amount of bad fat, cholesterol, and sodium.
Here is a corned beef recipe you can try at home.
For four servings Ingredients: - 120 grams of corned beef - 2 slices of whole wheat bread - 200 mL of low fat milk - 1 egg white How to make it: 1.
Slice the bread into small pieces and soak it in milk along with the oatmeal for 15 - 30 minutes.
2.
Whisk the egg white in a bowl for a few seconds.
No need to whisk it until egg white foam forms.
3.
Put the milk, bread, and oatmeal mixture into the bowl.
4.
Heat the oven to 180 - 200 degree Celsius.
5.
Pour the mixture into medium size brownies mold or any other mold you have.
6.
Bake it for 30 minutes.
7.
Take it out and serve warm.
Sprinkle some chopped celery onto it.
Nutrition Facts: - Energy: 139 calories - Fat: 5.
8 grams - Carbohydrate: 9.
2 grams - Fiber: 1.
2 grams - Protein: 12.
5 grams
This is called salt-curing.
Irish was the largest exporter of corned beef until 1825.
In Cork, Ireland, it was produced in large quantities in the 1600's until 1825.
It was exported throughout the world in canned forms.
English soldiers were supplied with it from Cork during the war against Napoleon.
Despite being the major producer, during the Great Potato Famine and Irish Famine, the great demand for corned beef from the British Isle and Atlantic trade made it difficult to grow crops to feed the local population.
These days, in Ireland, corned beef is mostly served for tourists because most local people do not identify it as their native cuisine.
Uncooked version can only last from five to seven days at room temperature or one month if kept refrigerated.
Pre-cooked canned version can last up to two years.
If you have some leftover and want to keep it, you have to keep it refrigerated.
This food is a great source of protein, vitamin B12, and selenium.
It also contains good fats such as omega 3 and omega 6.
Keep in mind that it also contains saturated fat, cholesterol, and a high amount of sodium.
Corned beef must be consumed moderately due to its amount of bad fat, cholesterol, and sodium.
Here is a corned beef recipe you can try at home.
For four servings Ingredients: - 120 grams of corned beef - 2 slices of whole wheat bread - 200 mL of low fat milk - 1 egg white How to make it: 1.
Slice the bread into small pieces and soak it in milk along with the oatmeal for 15 - 30 minutes.
2.
Whisk the egg white in a bowl for a few seconds.
No need to whisk it until egg white foam forms.
3.
Put the milk, bread, and oatmeal mixture into the bowl.
4.
Heat the oven to 180 - 200 degree Celsius.
5.
Pour the mixture into medium size brownies mold or any other mold you have.
6.
Bake it for 30 minutes.
7.
Take it out and serve warm.
Sprinkle some chopped celery onto it.
Nutrition Facts: - Energy: 139 calories - Fat: 5.
8 grams - Carbohydrate: 9.
2 grams - Fiber: 1.
2 grams - Protein: 12.
5 grams
Source...