Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Water | not in our table | 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
- 1 gallon of water
- one head of cabbage quartered
- a piece of corn beef weighing 5
- 6 lbs
- 3 carrots quartered
- 3 small turnips sliced
- six medium sized po- tatoes
Directions
Wash a piece of corn beef weighing 5 or 6 lbs., and put into 1 gallon of water ; when it comes to a boil, pour off water and put fresh water on and boil slowly three and one-half hours. At the beginning of the last half hour, add one head of cabbage quartered, 15 minutes later add 3 carrots quartered and 3 small turnips sliced. One-half hour before add six medium sized po- tatoes. Cook beets in a separate kettle. Put meat on large platter and arrange vegetables around it, or, can serve vege- tables in separate dishes.