gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beef, Brisket of, to Stew
From Consult me, 1902
Serves 1
A sauce can be made from the soup.
Presented as published in 1902. 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
260Calories
45 gProtein
0 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories260 kcal
Protein45 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat9.1 g
Saturated Fat3.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol124 mg
Sodium117 mg
Potassium656 mg
Calcium35 mg
Iron3.6 mg
Magnesium44 mg
Phosphorus396 mg
Zinc9.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K2.4 mcg
Vitamin B61.2 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)12 mg
Folate18 mcg
Choline144 mg
Caffeine0 mg
Water170 g
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 48. The excerpt below is the record exactly as published.
BEEF, Brisket of, to Stew. — Put the part that has the hard fat into a stew pot, with a small quantity of water, let it boil up, and skim it thor- oughly ; then add carrots, turnips, onions, celery, and a few pepper-corns
Cook this with the app: pantry check, scaling, and the assistant.