Boiled Dinner

Ingredients

• six or eight pounds of corned beef
• a small head of cabbage
• enough white or yellow turnips to make three quarts when sliced
• three beets of medium size
• a dozen good-sized potatoes
• four carrots
• the same number of parsnips

Method

1. 1

   Cook meat and vegetables separately or all together except beets.

2. 2

   Season vegetables with salt and butter at serving time.

3. 3

   For meat, wash and simmer in water for 5.5 hours.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 294. The excerpt below is the record exactly as published.

BOILED DINNER. Despite the array of savory viands and delectable dainties which may be produced by following modern modes of cooking, there is, for many people, nothing more attractive and satisfying than an old-fashioned salt- fish dinner or a boiled dinner ; yet commonly people do not take the proper amount of pains in preparing either meal. The articles required for a boiled dinner are six or eight pounds of corned beef, a small head of cabbage, enough white or yellow turnips to make three quarts when sliced, three beets of medium size, a dozen good- sized potatoes, four carrots, and, if convenient, the same number of parsnips

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