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Corn Beef Boiled Dinner
From Kirmess cook book, 1907
Serves 3
Use a soup plate to prevent burning.
Presented as published in 1907. 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
314Calories
16 gProtein
31 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories314 kcal
Protein16 g
Carbohydrates31 g
Fiber1.8 g
Sugars2.4 g
Total Fat13 g
Saturated Fat4.2 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat0.5 g
Cholesterol65 mg
Sodium1483 mg
Potassium1035 mg
Calcium150 mg
Iron1.8 mg
Magnesium65 mg
Phosphorus205 mg
Zinc3.9 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C141 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K180 mcg
Vitamin B60.8 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.6 mg
Folate36 mcg
Choline52 mg
Caffeine0 mg
Water392 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 60. The excerpt below is the record exactly as published.
Put meat on, after washing well, in enough cold water to just cover the meat ; as soon as it boils set kettle on the stove where it will simmer or boil very slowly; boil until almost tender, put in vegetables in this order: Quartered cabbage, medium sized tur- nips, halved; whole potatoes. Peel potatoes and turnips MEATS. 145 and allow to lie in cold water for half an hour before using. Skim meat well before adding vegetables. Boil together until thoroughly done, adding a little salt
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