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New England Boiled Dinner
From Cooking for profit, 1886
Serves 20
Cheap restaurants serve this dinner for 15c or less.
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
616Calories
18 gProtein
37 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories616 kcal
Protein18 g
Carbohydrates37 g
Fiber7.6 g
Sugars13 g
Total Fat44 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat4.1 g
Cholesterol86 mg
Sodium760 mg
Potassium1134 mg
Calcium94 mg
Iron2.5 mg
Magnesium62 mg
Phosphorus228 mg
Zinc4 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D1.1 mcg
Vitamin C56 mg
Vitamin A202 mcg
Vitamin E0.3 mg
Vitamin K32 mcg
Vitamin B60.6 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.3 mg
Folate145 mcg
Choline65 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 26. The excerpt below is the record exactly as published.
New England Boiled Dinner. Price in first-class restaurants 30c, including bread, butter, and condiments. Boil 3 or 4 pounds corned beef for 3 hours or longer. Also IJ pounds salt pork about 1 hour. Cook, either by boiling or steaming, 1 head of cabbage, 8 small onions, 8 pieces each of carrots, turnips, parsnips, and beets, and 8 potatoes
Cook this with the app: pantry check, scaling, and the assistant.