vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
New England Boiled Dinner
From Vegetarian Cook Book, 1904
Serves 8
Presented as published in 1904. 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
155Calories
4 gProtein
35 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein4.2 g
Carbohydrates35 g
Fiber4.5 g
Sugars5.3 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium41 mg
Potassium892 mg
Calcium71 mg
Iron1.2 mg
Magnesium49 mg
Phosphorus120 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C65 mg
Vitamin A200 mcg
Vitamin E0.2 mg
Vitamin K48 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate48 mcg
Choline20 mg
Caffeine0 mg
Water247 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 9. The excerpt below is the record exactly as published.
NEW ENGLAND BOILED DINNER Potatoes, 41/2 cups. Turnips, 1 cup. Onions, 2 cups. Carrots, 1% cups. Cabbage, 2% cups.
Cook this with the app: pantry check, scaling, and the assistant.