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A Boiled Dinner
From Twentieth century home cook book, 1905
Serves 6
Presented as published in 1905. 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
113Calories
6 gProtein
1 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories113 kcal
Protein6.2 g
Carbohydrates0.7 g
Fiber0.2 g
Sugars0.1 g
Total Fat9.3 g
Saturated Fat3.6 g
Monounsaturated Fat4.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol27 mg
Sodium273 mg
Potassium93 mg
Calcium4.8 mg
Iron0.6 mg
Magnesium5.6 mg
Phosphorus49 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0.1 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate1.8 mcg
Choline18 mg
Caffeine0 mg
Water25 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 123. The excerpt below is the record exactly as published.
A Boiled Dinner. — Select a good piece of fresh beef, not too fat, rub over it sufficient salt to "corn" it, but not to make it very salt; let it stand two or three days, judging of the time by the size of the meat ; then wash thoroughly in cold water, put in the pot, cover with cold water and boil gently till quite tender. Add such vegetables as are desired
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