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Boiled Beef, Greens, and Dumplings
From Banquets of the nations, 1911
Serves 9
Serve with potatoes boiled in their jackets.
Presented as published in 1911. 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
545Calories
91 gProtein
5 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories545 kcal
Protein91 g
Carbohydrates5 g
Fiber1 g
Sugars2.2 g
Total Fat18 g
Saturated Fat6.7 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol250 mg
Sodium240 mg
Potassium1406 mg
Calcium84 mg
Iron7.6 mg
Magnesium95 mg
Phosphorus812 mg
Zinc19 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A61 mcg
Vitamin E0.9 mg
Vitamin K7.3 mcg
Vitamin B62.4 mg
Vitamin B125.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)24 mg
Folate44 mcg
Choline293 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 157. The excerpt below is the record exactly as published.
Boiled Beef, Greens, and Dumplings. Take eight pounds of brisket of beef which has been four or five days in a mild pickle. ; wipe it dry, and put it in as much water as will cover it, along with a sliced carrot, two large quartered onions, four bay leaves, twenty peppercorns, and a dessertspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.