dinner

Bean Stew (Greek)

Name: Bean Stew (Greek)
Ingredients: ' } quart shelled beans ( fresh ); i teaspoon salt; i teaspoon pepper; 2 cups tomatoes (canned); 4 tablespns. olive oil; I small onion; i cup water; I cup lamb (cut into small pieces)

From Foods of the foreign-born in relation to health, 1922

Presented as published in 1922. 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

841Calories

55 gProtein

57 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories841 kcal

Protein55 g

Carbohydrates57 g

Fiber23 g

Sugars17 g

Total Fat46 g

Saturated Fat28 g

Monounsaturated Fat56 g

Polyunsaturated Fat9.3 g

Omega-30.4 g

Cholesterol166 mg

Sodium4138 mg

Potassium2059 mg

Calcium254 mg

Iron10 mg

Magnesium180 mg

Phosphorus658 mg

Zinc10 mg

Copper0.9 mg

Manganese2.8 mg

Vitamin D0 mcg

Vitamin C67 mg

Vitamin A180 mcg

Vitamin E1.8 mg

Vitamin K67 mcg

Vitamin B61 mg

Vitamin B125.8 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)17 mg

Folate207 mcg

Choline94 mg

Caffeine0 mg

Water1246 g

As published

This recipe was extracted from Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 32. The excerpt below is the record exactly as published.

Bean Stew (Greek) ' } quart shelled beans i teaspoon salt ( fresh ) i teaspoon pepper 2 cups tomatoes (canned) 4 tablespns. olive oil I small onion i cup water I cup lamb (cut into small pieces)

Cook this with the app: pantry check, scaling, and the assistant.