gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
A Vermont Boiled Dinner
From The Toronto Cook Book, 1915
Serves 7
A splendid dinner.
Presented as published in 1915. 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
821Calories
30 gProtein
14 gCarbs
71 gFat
Full nutrition (34 nutrients)
Calories821 kcal
Protein30 g
Carbohydrates14 g
Fiber1 g
Sugars1.1 g
Total Fat71 g
Saturated Fat25 g
Monounsaturated Fat32 g
Polyunsaturated Fat8.2 g
Omega-30.1 g
Cholesterol121 mg
Sodium120 mg
Potassium910 mg
Calcium81 mg
Iron1.4 mg
Magnesium58 mg
Phosphorus343 mg
Zinc3.2 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.7 mcg
Vitamin C57 mg
Vitamin A5.8 mcg
Vitamin E0.2 mg
Vitamin K77 mcg
Vitamin B61.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.9 mg
Folate24 mcg
Choline78 mg
Caffeine0 mg
Water246 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 148. The excerpt below is the record exactly as published.
A Vermont Boiled Dinner Two pounds fresh pork, one pound salt pork put on to boil; after boiling one hour add parsnips, carrots, turnips, beets, and the last hour, add cabbage, and a half hour later, potatoes
Cook this with the app: pantry check, scaling, and the assistant.