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Beef Stew
From The Institute cook book, 1913
Serves 4
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
497Calories
49 gProtein
14 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories497 kcal
Protein49 g
Carbohydrates14 g
Fiber1.6 g
Sugars3.8 g
Total Fat26 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat1 g
Cholesterol166 mg
Sodium742 mg
Potassium962 mg
Calcium81 mg
Iron4.5 mg
Magnesium64 mg
Phosphorus487 mg
Zinc8.9 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A125 mcg
Vitamin E0.9 mg
Vitamin K5.3 mcg
Vitamin B61.5 mg
Vitamin B123.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)15 mg
Folate66 mcg
Choline200 mg
Caffeine0 mg
Water443 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 157. The excerpt below is the record exactly as published.
BEEF STEW 2 pounds round steak 1 carrot 3 cups water 1 turnip 1 teaspoon salt 1 stalk celery Dash of pepper 1 onion Remove the skin from the meat and cut into inch pieces; place in kettle; add water and seasoning. Cut the carrot, turnip and celery into one-half -inch cubes and add to mixture; also the onion, sliced. Boil for ten minutes and place in cook^ for three hoius. Thicken with four tablespoons of flour and one half cup of water
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