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New England Boiled Dinner
From Atlanta women's club cook book, 1921
Serves 12
Recipe by Mrs. Katherine Cummings.
Presented as published in 1921. 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
604Calories
38 gProtein
29 gCarbs
36 gFat
Full nutrition (33 nutrients)
Calories604 kcal
Protein38 g
Carbohydrates29 g
Fiber4.8 g
Sugars6.4 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat17 g
Polyunsaturated Fat1.3 g
Cholesterol185 mg
Sodium1952 mg
Potassium1119 mg
Calcium81 mg
Iron4.5 mg
Magnesium70 mg
Phosphorus338 mg
Zinc9.3 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0.2 mcg
Vitamin C55 mg
Vitamin A251 mcg
Vitamin E0.5 mg
Vitamin K53 mcg
Vitamin B60.8 mg
Vitamin B123.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.8 mg
Folate107 mcg
Choline143 mg
Caffeine0 mg
Water343 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 132. The excerpt below is the record exactly as published.
NEW ENGLAND BOILED DINNER. 5 lbs. corned beef. 1 medium sized cabbage. 6 carrots. 6 medium sized potatoes. 2 rutabaga turnips. 6 medium sized beets
Cook this with the app: pantry check, scaling, and the assistant.