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Boiled Sparerib with Turnips
From The Swedish, French, American cook book, 1918
Serves 1
Serve for luncheon or supper.
Presented as published in 1918. 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
354Calories
15 gProtein
62 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories354 kcal
Protein15 g
Carbohydrates62 g
Fiber22 g
Sugars6.8 g
Total Fat11 g
Saturated Fat3.9 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol30 mg
Sodium51 mg
Potassium1310 mg
Calcium377 mg
Iron8.2 mg
Magnesium150 mg
Phosphorus215 mg
Zinc2.1 mg
Copper1.1 mg
Manganese9.8 mg
Vitamin D0.9 mcg
Vitamin C11 mg
Vitamin A22 mcg
Vitamin E0.9 mg
Vitamin K124 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate42 mcg
Choline40 mg
Caffeine0 mg
Water165 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 258. The excerpt below is the record exactly as published.
Boiled Sparerib with Turnips Fausse C6te de Pore, bouillie, aux Navets Peel and cut yellow turnips in dices; cut in medium sizes the sparerib (that has been soaked); put in a pan with the turnips, some bay leaves, three whole peppers, and an onion
Cook this with the app: pantry check, scaling, and the assistant.