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Boiled Dinner with Greens
From The Cook County cook book, 1912
Serves 4
Use a variety of greens like turnip, beet, radish, or mustard tops.
Presented as published in 1912. 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
374Calories
2 gProtein
7 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories374 kcal
Protein2 g
Carbohydrates6.6 g
Fiber0.8 g
Sugars0.3 g
Total Fat38 g
Saturated Fat14 g
Monounsaturated Fat18 g
Polyunsaturated Fat4.4 g
Cholesterol24 mg
Sodium6.9 mg
Potassium187 mg
Calcium5.4 mg
Iron0.4 mg
Magnesium9.5 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C7.4 mg
Vitamin A2.1 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate6.1 mcg
Choline11 mg
Caffeine0 mg
Water33 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 273. The excerpt below is the record exactly as published.
BOILED DINNER WITH GREENS.— Choose any kind of greens desired, as turnip, beet, radish, or mustard tops, pig-weed, lamb's quarter, polk leaves, and stalk and clean thoroughly. Soak for half an hour in salted water to remove any small insects, which are always on these plants, though invisible to the naked eye. Wash out of this water, and put into a kettle with a good-sized piece of salt pork for seasoning. Cook with plenty of water for 1 hr. Add as many potatoes as required for the meal
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