Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Beet | 1/2 cup (85g) | 35 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- six pounds of corned beef
- one pound of salt pork
- one head of cabbage
- one small white turnip
- one small yellow turnip
- three beets
- eight medium-sized pota- two carrots
- vinegar
Directions
Six pounds of corned beef, One small white turnip,
One pound of salt pork, One small yellow turnip,
Two or three beets, Six or eight medium-sized pota-
Two carrots, toes of uniform size.
One head of cabbage,
Wash and soak the corned beef and pork in cold water ; put it on to boil in fresh cold water; simmer until it is tender; remove from the kettle and skim the liquor ; wash and pare the turnips and carrots and cut into inch slices ; cut the cabbage into quarters and wash care- fully ; put the carrots, turnips and cabbage into the boiling liquor and cook until tender ; pare and add the potatoes half an hour before serving time ; cook the beets in a separate kettle ; remove the skin, cut in half-inch slices ; when the vegetables are cooked, drain ; put the beef and pork in the center of a large platter ; serve the carrots, potatoes and turnips around the edge, with the cabbage and beets in separate dishes; the beets can be cooked the day before and covered with vinegar, serving them as pickled beets ; always cook the beets in a separate kettle ; the corned beef may be cooked the day before and pressed, saving the liquor for cooking the vegetables.