vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Dinner
From Buckeye cookery, 1892
Serves 6
Use a saucer to prevent meat from burning.
Presented as published in 1892. 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
61Calories
2 gProtein
12 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories61 kcal
Protein1.8 g
Carbohydrates12 g
Fiber0.8 g
Sugars2 g
Total Fat0.4 g
Sodium29 mg
Potassium415 mg
Calcium76 mg
Iron0.1 mg
Magnesium25 mg
Phosphorus53 mg
Zinc0.4 mg
Copper0 mg
Manganese0.4 mg
Vitamin C71 mg
Vitamin K89 mcg
Vitamin B60.3 mg
Folate24 mcg
Water174 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 184. The excerpt below is the record exactly as published.
Put meat on, after washing well, in enough boiling water to just cover the meat; as soon as it boils, set kettle on the stove where it will simmer or boil very slowly; boil until almost tender, put in vegetables in the following order: Cabbage cut in quarters, turnips of medium size cut in halves, and potatoes whole, or if large cut in two; peel potatoes and turnips, and allow to lie in cold water for half an hour before using. The meat should be well skimmed before adding vegetables; boil together until thoroughly done (adding a little salt
Cook this with the app: pantry check, scaling, and the assistant.