Boiled Meat
From The practical cookbook, 1917
Save the water for broth or stock and skim when cold.
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
16Calories
2 gProtein
3 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories16 kcal
Protein1.6 g
Carbohydrates3.4 g
Fiber2.2 g
Sugars0.3 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1617 mg
Potassium28 mg
Calcium28 mg
Iron1.1 mg
Magnesium23 mg
Phosphorus6.9 mg
Zinc0.2 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3 mg
Vitamin A4.8 mcg
Vitamin E0.6 mg
Vitamin K17 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline4.5 mg
Caffeine0 mg
Water58 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 34. The excerpt below is the record exactly as published.
Boiled meat. A leg or shoulder of mutton is generally used for boiling, other methods of cooking being more suitable for the other fresh meats. Wipe meat with a damp cloth and trim off superfluous fat. Plunge into boiling water and boil for 10 min. Then draw back on the stove and cook gently till done. Allow 10 min, per lb. if desired rare, 15 min. if well done. Serve with Drawn-butter sauce (p. 29) to which \ c. capers have been added
Cook this with the app: pantry check, scaling, and the assistant.