gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Dinner
From Scientific cooking with scientific methods, 1911
Serves 4
This recipe is from a New England woman who was a beautiful cook.
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
525Calories
67 gProtein
7 gCarbs
23 gFat
Full nutrition (29 nutrients)
Calories525 kcal
Protein67 g
Carbohydrates7.2 g
Fiber0 g
Total Fat23 g
Saturated Fat9.5 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat1.6 g
Cholesterol279 mg
Sodium297 mg
Potassium1304 mg
Calcium98 mg
Iron2.9 mg
Magnesium97 mg
Phosphorus721 mg
Zinc11 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin C45 mg
Vitamin A0 mcg
Vitamin E0.9 mg
Vitamin K67 mcg
Vitamin B61.6 mg
Vitamin B124.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)26 mg
Folate44 mcg
Water351 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 49. The excerpt below is the record exactly as published.
Boiled Dinner. Three pounds lean veal wiped and put into kettle with plenty of boiling water to cook meat and vege- tables. When the meat is half done, ad'd potatoes, car- rots, turnips, onions and half head of cabbage, cut into- three pieces lengthways so it wnll keep its shape. The onions, carrots
Cook this with the app: pantry check, scaling, and the assistant.