Beef Stew

Name: Beef Stew
Ingredients: 1 pound beef; 1 cup carrots cut up small; 4 potatoes cut in quarters; 1 teaspoon salt; 1 peck peas or 1 can

From Keep the war foods cooking, 1918

Presented as published in 1918. 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

1147Calories

110 gProtein

105 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories1147 kcal

Protein110 g

Carbohydrates105 g

Fiber13 g

Sugars4.9 g

Total Fat33 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol299 mg

Sodium2669 mg

Potassium4070 mg

Calcium137 mg

Iron15 mg

Magnesium229 mg

Phosphorus1276 mg

Zinc26 mg

Copper1 mg

Manganese1 mg

Vitamin D0.5 mcg

Vitamin C118 mg

Vitamin A4.5 mcg

Vitamin E0.9 mg

Vitamin K18 mcg

Vitamin B64.3 mg

Vitamin B1212 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.1 mg

Niacin (B3)31 mg

Folate113 mcg

Choline352 mg

Caffeine0 mg

Water794 g

As published

This recipe was extracted from Keep the war foods cooking (1918) by Illinois Farmers' Institute. Dept. of Household Science., page 2. The excerpt below is the record exactly as published.

BEEF STEW. il pound beef 1 cup carrots cut up small 4 potatoes cut in quarters 1 teaspoon salt Y% peck peas or 1 can

Cook this with the app: pantry check, scaling, and the assistant.