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Beef Stew
From Kentucky receipt book, 1903
Serves 3
Presented as published in 1903. 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
515Calories
67 gProtein
13 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein67 g
Carbohydrates13 g
Fiber0.9 g
Sugars0.1 g
Total Fat22 g
Saturated Fat8.4 g
Monounsaturated Fat10 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol200 mg
Sodium379 mg
Potassium1034 mg
Calcium93 mg
Iron12 mg
Magnesium65 mg
Phosphorus634 mg
Zinc16 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A3 mcg
Vitamin E0.6 mg
Vitamin K4.2 mcg
Vitamin B61.7 mg
Vitamin B127.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)18 mg
Folate36 mcg
Choline188 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 32. The excerpt below is the record exactly as published.
Beef Stew. Take 2 pounds of beef, cut in cubes 3 inches square. Heat frying pan very hot and put in the meat, turn with a fork until all is seared, then roll in flour ; put back in pan, pour in carefully, at one side, 1 cup of boiling water, place on stove, simmer 3 hours. . One hour before serving, add salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.