Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Parsnip | 1/2 cup (78g) | 55 |
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
- a piece of corn beef that is well streaked
- a piece of cheese cloth
- quarter parsnips
Directions
Select a piece of corn beef that is well streaked with fat. Wash it in cold water, put on to boil in cold water enough to cover. When it begins to boil, skim. Allow it to simmer slowly, until tender, about forty minutes to a pound. Scrape, wash and quarter the carrots, peel and quarter parsnips, peel and slice in inch slices the turnips, quarter the cabbage, peel the potatoes and cook whole. About one hour before the meat is done add the turnips, carrots and parsnips and a half hour before done add the potatoes. Tie the cabbage in a piece of cheese cloth and cook it in a separate kettle in some of the liquor from the corn beef. Cook one hour or until tender.
Cook the beets separately in boiling water. When done plunge them into cold water and rub off the skin. Serve hot or cold. Place the corn beef in the center of the platter and the carrots, turnips, parsnips and potatoes around. Serve cabbage and beets in separate dish.
MEATS. 73