Recipe: Quick Boiled Dinner (using knockwurst or frankfurters) (1950's)

QUICK BOILED DINNER

2 lbs. knockwurst (or frankfurters)
6 cups boiling water
3 beef bouillon cubes
1 1/2 tsp, salt
4 medium-size potatoes, pared and quartered
4 carrots, pared and cut pieces
4 white turnips, pared and quartered
1 1/2 lb. head green cabbage, cut in 6 wedges
horseradish or mustard pickle (optional, for serving)

Put knockwurst in boiling water; cover; let stand 12 minutes. Remove knockwurst; cover; keep warm. 

Add bouillon cubes and salt to water remaining in saucepan; heat until cubes dissolve. Add vegetables; cover; bring to boiling; boil gently 20 minutes. 

Drain and serve with knockwurst. (Knockwurst may be reheated, if necessary, in hot liquid for 2 minutes.) Serve with horseradish or mustard pickle, if desired.

Makes 6 servings
From: Recipelink.com
Source: The American Home Menu Maker recipe card, 1950's

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