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New England Boiled Dinner
From Boston Cooking-School cook book, 1896
Serves 6
Presented as published in 1896. 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
171Calories
9 gProtein
18 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories171 kcal
Protein8.7 g
Carbohydrates18 g
Fiber1.9 g
Sugars2.8 g
Total Fat6.8 g
Saturated Fat2.1 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.2 g
Cholesterol33 mg
Sodium384 mg
Potassium624 mg
Calcium81 mg
Iron1 mg
Magnesium38 mg
Phosphorus113 mg
Zinc2 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A84 mcg
Vitamin E0.1 mg
Vitamin K91 mcg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate42 mcg
Choline27 mg
Caffeine0 mg
Water224 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 115. The excerpt below is the record exactly as published.
NEW ENGLAND BOILED DINNER Serve warm, unpressed corned beef with cabbage, beets, turnips, carrots, and potatoes
Cook this with the app: pantry check, scaling, and the assistant.