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Beef Stew
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
740Calories
99 gProtein
13 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories740 kcal
Protein99 g
Carbohydrates13 g
Fiber3.8 g
Sugars6.3 g
Total Fat33 g
Saturated Fat13 g
Monounsaturated Fat15 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol299 mg
Sodium2721 mg
Potassium1939 mg
Calcium108 mg
Iron10 mg
Magnesium107 mg
Phosphorus983 mg
Zinc25 mg
Copper0.4 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C9.1 mg
Vitamin A1075 mcg
Vitamin E1.7 mg
Vitamin K24 mcg
Vitamin B62.7 mg
Vitamin B1212 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)26 mg
Folate49 mcg
Choline291 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 202. The excerpt below is the record exactly as published.
BEEF STEW 1 pound beef 1 cup carrots cut up small 4 potatoes cut in quarters 1 teaspoon salt 1/4 peck green peas or 1 can
Cook this with the app: pantry check, scaling, and the assistant.