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Boiled Dinner
From The household (of the Detroit free press), 1886
Serves 6
A soup plate or saucer turned upside down is useful to place in bottom of kettle to keep meat from burning.
Presented as published in 1886. 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
83Calories
2 gProtein
18 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories83 kcal
Protein2.4 g
Carbohydrates18 g
Fiber1.3 g
Sugars2.2 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium40 mg
Potassium523 mg
Calcium81 mg
Iron0.6 mg
Magnesium31 mg
Phosphorus68 mg
Zinc0.5 mg
Copper0 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K90 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate29 mcg
Choline3.1 mg
Caffeine0 mg
Water197 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 519. The excerpt below is the record exactly as published.
BOILED DINNER. Put meat on, after washing well, in enough boiling water to just cover the meat ; as soon as it boils, set kettle on the stove where it will boil very slowly ; boil until almost tender then put in the vegetables, first skimming the meat well. Putin the cabbage first cut into quarters, turnips of medium size cut in halves, and potatoes. Parsnips and car- rots may be added, or rutabagas in place of the turnips. Boil all together until thoroughly done, adding a little salt before taking from the kettle
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