Boiled Dinner

Name: Boiled Dinner
Ingredients: 4 pounds corned beef; 4 quarts water; 3 large onions, cut in half; 2 large turnips, cut in quarters; 3 parsnips; 5 medium carrots, cut in half; 3 potatoes, large, cut in halves or quarters; 1 head cabbage, medium, cut in eights

From Aunt Sammy's radio recipes, 1926

This method ensures vegetables are tender but not overcooked.

Presented as published in 1926. 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

5762Calories

364 gProtein

282 gCarbs

350 gFat

Full nutrition (33 nutrients)

Calories5762 kcal

Protein364 g

Carbohydrates282 g

Fiber67 g

Sugars81 g

Total Fat350 g

Saturated Fat116 g

Monounsaturated Fat168 g

Polyunsaturated Fat14 g

Cholesterol1778 mg

Sodium18214 mg

Potassium10520 mg

Calcium1149 mg

Iron46 mg

Magnesium666 mg

Phosphorus3230 mg

Zinc89 mg

Copper4.5 mg

Manganese4.4 mg

Vitamin D1.8 mcg

Vitamin C698 mg

Vitamin A2559 mcg

Vitamin E5 mg

Vitamin K78 mcg

Vitamin B67.6 mg

Vitamin B1230 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)3.8 mg

Niacin (B3)66 mg

Folate1227 mcg

Choline1364 mg

Caffeine0 mg

Water7173 g

As published

This recipe was extracted from Aunt Sammy's radio recipes (1926) by United States. Department of Agriculture. Radio Service, page 33. The excerpt below is the record exactly as published.

BOILED DINNER 4 pounds corn beef. 4 quarts water. 3 large onions, cut in half. 2 large turnips, cut in quarters. 3 parsnips. 5 medium carrots, cut in half. 3 potatoes, large, cut in halves or quarters. head cabbage, medium, cut in eights.

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