gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Dinner
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
616Calories
43 gProtein
11 gCarbs
43 gFat
Full nutrition (33 nutrients)
Calories616 kcal
Protein43 g
Carbohydrates11 g
Fiber0 g
Sugars0 g
Total Fat43 g
Saturated Fat14 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.5 g
Cholesterol222 mg
Sodium2231 mg
Potassium639 mg
Calcium81 mg
Iron4.3 mg
Magnesium48 mg
Phosphorus324 mg
Zinc11 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C60 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K93 mcg
Vitamin B60.7 mg
Vitamin B123.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.9 mg
Folate14 mcg
Choline157 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 340. The excerpt below is the record exactly as published.
BOILED DINNER. Take three or four pounds of corned beef, cover with cold water and let boil slowly for twenty minutes. Then skim and add a small cabbage, a few carrots, potatoes and turnips
Cook this with the app: pantry check, scaling, and the assistant.