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Boiled Dinner

Name: Boiled Dinner
Yield: 1 servings
Ingredients: the corn-beef; the carrots; the cabbage; the turnips; the potatoes; a crook-neck squash; the beets

From The household cook book, 1902

Serves 1

This is better than boiling meat and vegetables together.

Presented as published in 1902. 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

502Calories

36 gProtein

1 gCarbs

38 gFat

Full nutrition (33 nutrients)

Calories502 kcal

Protein36 g

Carbohydrates0.9 g

Fiber0 g

Sugars0 g

Total Fat38 g

Saturated Fat13 g

Monounsaturated Fat18 g

Polyunsaturated Fat1.3 g

Cholesterol196 mg

Sodium1946 mg

Potassium290 mg

Calcium16 mg

Iron3.7 mg

Magnesium24 mg

Phosphorus250 mg

Zinc9.2 mg

Copper0.3 mg

Manganese0 mg

Vitamin D0.2 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K3 mcg

Vitamin B60.5 mg

Vitamin B123.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6.1 mg

Folate12 mcg

Choline138 mg

Caffeine0 mg

Water120 g

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 101. The excerpt below is the record exactly as published.

BOILED DINNER — Boil the corn^beef early in the day; when tender, tak? it out and skim the fat ofp the meat liquor; then, about 1 hour before dinner, put into the boiling meat liquor the carrots first, having them washed and scraped; a little later put in the cabbage which has been quartered, and the turnips which have been pared and sliced; last, about \ hour before dinner, put in the potatoes (peeled) and a crook=neck squash, peeled and sliced. Boil the beets

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