Beef Stew
From A laboratory manual of foods and cookery, 1916
Serve with dumplings made like emergency biscuit with shortening omitted. Drop by spoonfuls on top of stew, cover, and steam until done, then cook three minutes uncovered.
Presented as published in 1916. 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
2854Calories
423 gProtein
189 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories2854 kcal
Protein423 g
Carbohydrates189 g
Fiber26 g
Sugars22 g
Total Fat48 g
Saturated Fat18 g
Monounsaturated Fat20 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol1102 mg
Sodium1069 mg
Potassium10131 mg
Calcium420 mg
Iron32 mg
Magnesium448 mg
Phosphorus4552 mg
Zinc63 mg
Copper1.8 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C199 mg
Vitamin A1544 mcg
Vitamin E5.1 mg
Vitamin K64 mcg
Vitamin B614 mg
Vitamin B1236 mcg
Thiamin (B1)2 mg
Riboflavin (B2)3.7 mg
Niacin (B3)128 mg
Folate266 mcg
Choline1258 mg
Caffeine0 mg
Water1906 g
As published
This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 60. The excerpt below is the record exactly as published.
Beef Stew Ingredients : 3 Ibs. round of beef 3 carrots water to cover i onion 6 potatoes salt flour pepper NOTE : i. Salt should be added in the proportion of \ tsp. ; pepper £ tsp., and flour 4 tsp.
Cook this with the app: pantry check, scaling, and the assistant.