Beef Stew
From True food values and their low costs, 1916
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
281Calories
7 gProtein
64 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories281 kcal
Protein7.2 g
Carbohydrates64 g
Fiber9.8 g
Sugars17 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium72 mg
Potassium1376 mg
Calcium115 mg
Iron2.2 mg
Magnesium72 mg
Phosphorus200 mg
Zinc1.2 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A501 mcg
Vitamin E0.5 mg
Vitamin K12 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.8 mg
Folate160 mcg
Choline33 mg
Caffeine0 mg
Water416 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 17. The excerpt below is the record exactly as published.
salt, pepper, and onions, and fried in little cakes. A nice stew may be made of the pieces of cold beef. Cut them into small pieces and cover with water, boil till tender, add an onion, carrot, pota- toes, a little turnip, a spoonful of rice, pepper, and salt' Serve with slices of toasted bread. Scraps of veal, mutton, lamb, or lean pork, alone or all together, make a fine meat pie, or, finely chopped up. may be heated in tomato sauce. Remnants of fowl of any kind may be served with cream sauce, hashed with a dash of mustard and served on toast, or used as sandwiches. The bones of fowl slowly simmered in water for a ft long time give the foundation for a rich soup. 6o TRUE FOOD VALUES onion and mustard, and use for sandwiches. ■> scrambled eggs, or in hash. Horseradish makes a good seasoning for this. Cold potatoes
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