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Boiled Dinner
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
647Calories
44 gProtein
17 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories647 kcal
Protein44 g
Carbohydrates17 g
Fiber1.2 g
Sugars1.7 g
Total Fat44 g
Saturated Fat14 g
Monounsaturated Fat21 g
Polyunsaturated Fat1.5 g
Cholesterol222 mg
Sodium2242 mg
Potassium830 mg
Calcium94 mg
Iron4.5 mg
Magnesium57 mg
Phosphorus348 mg
Zinc11 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D0.2 mcg
Vitamin C71 mg
Vitamin A84 mcg
Vitamin E0.4 mg
Vitamin K94 mcg
Vitamin B60.8 mg
Vitamin B123.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.2 mg
Folate31 mcg
Choline161 mg
Caffeine0 mg
Water320 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 340. The excerpt below is the record exactly as published.
BOILED DINNER. Take three or four pounds of corned beef, cover with cold water and let boil slowly for twenty minutes. Then skim and add a small cabbage, a few carrots, potatoes and turnips
Cook this with the app: pantry check, scaling, and the assistant.