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Beef Stew
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
Can also use mutton, lamb, or veal.
Presented as published in 1880. 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
469Calories
52 gProtein
28 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein52 g
Carbohydrates28 g
Fiber4.2 g
Sugars6.7 g
Total Fat17 g
Saturated Fat6.3 g
Monounsaturated Fat7.7 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol150 mg
Sodium191 mg
Potassium1397 mg
Calcium87 mg
Iron6 mg
Magnesium80 mg
Phosphorus556 mg
Zinc13 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C35 mg
Vitamin A253 mcg
Vitamin E0.6 mg
Vitamin K8.8 mcg
Vitamin B61.6 mg
Vitamin B125.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate81 mcg
Choline153 mg
Caffeine0 mg
Water570 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 61. The excerpt below is the record exactly as published.
Beef Stew. Two pounds of beef (the round, flank, or any cheap part; 140 MISS PAKLOA'S NEW COOK BOOK. if there is bone it it, two and a half pounds will be required), one onion, two slices of carrot, two of turnip, two potatoes, three table -spoonfuls of flour, salt, pepper, and a generous quart of water
Cook this with the app: pantry check, scaling, and the assistant.