Boiled Dinner

Name: Boiled Dinner
Ingredients: 4 lbs. corned beef.; 1 small French turnip.; 2 beets.; 6 potatoes.; 1 small cabbage.; 1 small squash.; 2 small carrots.; 2 small parsnips.

From The school kitchen textbook, 1915

Presented as published in 1915. 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

5910Calories

367 gProtein

305 gCarbs

350 gFat

Full nutrition (33 nutrients)

Calories5910 kcal

Protein367 g

Carbohydrates305 g

Fiber43 g

Sugars53 g

Total Fat350 g

Saturated Fat115 g

Monounsaturated Fat167 g

Polyunsaturated Fat13 g

Cholesterol1778 mg

Sodium18243 mg

Potassium10892 mg

Calcium832 mg

Iron44 mg

Magnesium675 mg

Phosphorus3315 mg

Zinc90 mg

Copper4.5 mg

Manganese5.4 mg

Vitamin D1.8 mcg

Vitamin C615 mg

Vitamin A1002 mcg

Vitamin E3.8 mg

Vitamin K596 mcg

Vitamin B68.4 mg

Vitamin B1230 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)3.4 mg

Niacin (B3)66 mg

Folate774 mcg

Choline1375 mg

Caffeine0 mg

Water3225 g

As published

This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 108. The excerpt below is the record exactly as published.

Boiled Dinner 4 lbs. corned beef. 1 small French turnip. 2 beets. 6 potatoes. 1 small cabbage. 1 small squash. 2 small carrots. 2 small parsnips.

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