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A Potato Stew
From Cookery for every household, 1914
Serves 3
Sufficient for 3-4 persons.
Presented as published in 1914. 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
530Calories
12 gProtein
67 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein12 g
Carbohydrates67 g
Fiber7.7 g
Sugars13 g
Total Fat24 g
Saturated Fat8.7 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.7 g
Omega-30 g
Cholesterol39 mg
Sodium97 mg
Potassium1657 mg
Calcium255 mg
Iron2.6 mg
Magnesium96 mg
Phosphorus358 mg
Zinc1.7 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D2.5 mcg
Vitamin C64 mg
Vitamin A219 mcg
Vitamin E0.8 mg
Vitamin K8.8 mcg
Vitamin B61.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.7 mg
Folate60 mcg
Choline93 mg
Caffeine0 mg
Water482 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 252. The excerpt below is the record exactly as published.
A Potato Stew 6 or 8 potatoes. 1 large onion. 2 oz. butter or dripping. | pt. milk. 1 gill water. 1 dessert-sp. flour. Salt, pepper. A small bunch of herbs. 1 grated carrot
Cook this with the app: pantry check, scaling, and the assistant.