Boiled Dinner
From Efficiency in home-making and first-aid to good cooking, 1915
Presented as published in 1915. 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
1597Calories
80 gProtein
175 gCarbs
64 gFat
Full nutrition (33 nutrients)
Calories1597 kcal
Protein80 g
Carbohydrates175 g
Fiber16 g
Sugars11 g
Total Fat64 g
Saturated Fat20 g
Monounsaturated Fat30 g
Polyunsaturated Fat2.5 g
Cholesterol314 mg
Sodium3377 mg
Potassium5261 mg
Calcium513 mg
Iron12 mg
Magnesium316 mg
Phosphorus1026 mg
Zinc19 mg
Copper1.2 mg
Manganese3.4 mg
Vitamin D0.3 mcg
Vitamin C488 mg
Vitamin A1002 mcg
Vitamin E1.4 mg
Vitamin K567 mcg
Vitamin B63.9 mg
Vitamin B125.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)17 mg
Folate132 mcg
Choline305 mg
Caffeine0 mg
Water1600 g
As published
This recipe was extracted from Efficiency in home-making and first-aid to good cooking (1915) by Robertson, Georgia, page 65. The excerpt below is the record exactly as published.
BOILED DINNER. Wash off the corned beef; put into a kettle with plenty of boiling water ; let come to a boil ; then set back where it will cook slowly about 3 or 4 hours, according to size. Three-quarters of an hour before serving dip out some of the broth and put in the cabbage, which has been washed and cut up into eighths, watching for worms in it, and the carrots washed and scraped ; and if large cut lengthwise into quarters. Dip out more broth into another kettle, adding hot water if needed, and cook the potatoes
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