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Beef Stew (as cooked in Poland)
From With a saucepan over the sea, 1902
Serves 11
Serve hot.
Presented as published in 1902. 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
650Calories
37 gProtein
10 gCarbs
50 gFat
Full nutrition (33 nutrients)
Calories650 kcal
Protein37 g
Carbohydrates10 g
Fiber3.3 g
Sugars5.6 g
Total Fat50 g
Saturated Fat20 g
Monounsaturated Fat22 g
Polyunsaturated Fat1.9 g
Cholesterol153 mg
Sodium396 mg
Potassium915 mg
Calcium39 mg
Iron4.4 mg
Magnesium57 mg
Phosphorus355 mg
Zinc7.6 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C6.3 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B125.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.4 mg
Folate93 mcg
Choline1.8 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 11 servings.
As published
This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 40. The excerpt below is the record exactly as published.
BEEF STEW (as cooked in Poland). Bone and stuff a loin of beef or about 5 pounds with a good forcemeat ; tie it firmly and brown it 112 With a Saucepan over the Sea on one side in a little suet. Add i quart of stock or boiling water, and cook it for 3 hours, covered, with, if hot water is used, some onions, carrots, celery, and herbs. Strain the stock, reduce it by rapid boiling, add i cup of cooked and strained tomatoes and have ready a red cabbage, cooked and sliced and dipped in vinegar, one dozen small onions and 6 beets, cooked and sliced
Cook this with the app: pantry check, scaling, and the assistant.