Arabian Stew
From Favorite recipes of Alexandria Ward, 1952
Serves 4.
Presented as published in 1952. 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
2246Calories
253 gProtein
176 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories2246 kcal
Protein253 g
Carbohydrates176 g
Fiber6.8 g
Sugars19 g
Total Fat59 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol584 mg
Sodium3990 mg
Potassium5230 mg
Calcium181 mg
Iron13 mg
Magnesium373 mg
Phosphorus2429 mg
Zinc17 mg
Copper1 mg
Manganese3.1 mg
Vitamin D0 mcg
Vitamin C370 mg
Vitamin A113 mcg
Vitamin E1.8 mg
Vitamin K12 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate439 mcg
Choline54 mg
Caffeine0 mg
Water1701 g
As published
This recipe was extracted from Favorite recipes of Alexandria Ward (1952) by Va.) Church of Jesus Christ of Latter-day Saints. Alexandria Ward (Alexandria, page 14. The excerpt below is the record exactly as published.
ARABIAN STEW 6 pork chops 2 cups tomato juice 3 cups cooked rice 1 small onion 1 tablespoon green pepper 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.