Boiled Corned Beef and Turnips
From Royal baker and pastry cook, 1913
Remaining liquor will make a good soup for next day’s dinner.
Presented as published in 1913. 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
1293Calories
72 gProtein
106 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories1293 kcal
Protein72 g
Carbohydrates106 g
Fiber28 g
Sugars73 g
Total Fat63 g
Saturated Fat20 g
Monounsaturated Fat30 g
Polyunsaturated Fat2.1 g
Cholesterol314 mg
Sodium3298 mg
Potassium4237 mg
Calcium496 mg
Iron6 mg
Magnesium188 mg
Phosphorus851 mg
Zinc17 mg
Copper0.8 mg
Manganese1 mg
Vitamin D0.3 mcg
Vitamin C386 mg
Vitamin A0 mcg
Vitamin E0.5 mg
Vitamin K4.8 mcg
Vitamin B62.4 mg
Vitamin B125.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)9.7 mg
Folate886 mcg
Choline221 mg
Caffeine0 mg
Water1502 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 66. The excerpt below is the record exactly as published.
Boiled Corned Beef and Turnips. — Select a piece not too salt. The brisket is a good cut for family use when not too fat. Cook beef in plenty cold water. Bring slowly to boil. Cook 18 minutes to the pound after it begins to simmer. When fully A done put in a dozen turnips, peeled and quartered
Cook this with the app: pantry check, scaling, and the assistant.