Boiled Dinner

Ingredients

• large piece of corned-beef
• small head of cabbage
• two turnips
• four carrots
• four parsnips
• about one dozen potatoes

Method

1. 1

   Put on the corned beef in the morning at eight o'clock and cook it slowly; one and one-half hours before serving add a small head of cabbage, cut in quarters, and two turnips sliced.

2. 2

   Half an hour later add four carrots and four parsnips; about one dozen potatoes put in one-half hour before serving.

3. 3

   Put the beef on a platter and the vegetables around it or in vegetable dishes, if preferred.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 11. The excerpt below is the record exactly as published.

Boiled Dinner. Get a large piece ol coivned-beeJ'. Put on in the morning at eight o'clock and cQok it slowly; one and one-lialf hours before serving add a small head of cabbage, cut in quarters, and two turnips sliced. Half an hour later add four carrots and foui' parsnips: about one dozen potatoes

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