An Old-fashioned Boiled Dinner

Ingredients

• four pounds of corned beef
• two or three beets
• a small cabbage
• two small carrots
• one small white French turnip
• six or eight potatoes of uniform size
• one small crooked-neck squash

Method

1. 1

   Soak the corned beef, boil in fresh water until tender, and cool in the liquor.

2. 2

   Prepare vegetables by washing, scraping, and cutting as needed.

3. 3

   Boil the meat liquor, adding vegetables in order of cooking time.

4. 4

   Serve the meat in the center of a dish with vegetables around it.

Nutrition per serving

Estimated from matched ingredients across 9 servings.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 136. The excerpt below is the record exactly as published.

An Old-fashioned Boiled Dinner. {Mrs. Poor.) Notwithstanding that this dish has fallen into ill-repute with many people, it ma^ be prepared so as to be both pal- atable and nutritious for those who exercise freely. It is more suitable for cold seasons. The most healthful and economical wa}^, though perhaps not the old-fashioned wa}^, is to boil the beef the day before. ^our pounds of corned heef^ two or three beets., a small cab- hage^ two small carrots., one small white French turnip.^ six or eight potatoes of uniform size^ and one small crooked-neck squash

Cook this with the app: pantry check, scaling, and the assistant.