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Beef Stew
From Buckeye cookery, 1892
Serves 4
For cold meat stew, make gravy from stock, add fried onion, pepper, salt, and catsup, then heat with thinly cut cold meat and potatoes.
Presented as published in 1892. 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
119Calories
4 gProtein
17 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories119 kcal
Protein4 g
Carbohydrates17 g
Fiber1.8 g
Sugars6.5 g
Total Fat3.9 g
Saturated Fat1.5 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.8 g
Cholesterol7.1 mg
Sodium930 mg
Potassium333 mg
Calcium33 mg
Iron1 mg
Magnesium17 mg
Phosphorus62 mg
Zinc1.5 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A145 mcg
Vitamin E1.2 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate39 mcg
Choline14 mg
Caffeine0 mg
Water174 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 211. The excerpt below is the record exactly as published.
car- rots, or turnips, seasoning, a tea-spoon Chili-sauce, and one pint soup stock, or water; stew gently two or three hours, skim off any grease, and stir in a ” HANNO pe ante i ey aN ip ay i ; HAS yao Meg Lek ety Er plied vd little flour mixed with milk. To make a stew of cold meat, first make the gravy of stock, add a fried sliced onion
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