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Beef Stew
From Twentieth century home cook book, 1905
Serves 2
Presented as published in 1905. 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
747Calories
42 gProtein
19 gCarbs
55 gFat
Full nutrition (33 nutrients)
Calories747 kcal
Protein42 g
Carbohydrates19 g
Fiber2 g
Sugars4.8 g
Total Fat55 g
Saturated Fat22 g
Monounsaturated Fat24 g
Polyunsaturated Fat2.1 g
Cholesterol168 mg
Sodium140 mg
Potassium874 mg
Calcium44 mg
Iron5.2 mg
Magnesium56 mg
Phosphorus399 mg
Zinc8.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A25 mcg
Vitamin E0.3 mg
Vitamin K5 mcg
Vitamin B60.9 mg
Vitamin B126.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.3 mg
Folate59 mcg
Choline8.6 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 124. The excerpt below is the record exactly as published.
Beef Stew. — Cut cold beef into small pieces, and put into cold water ; add one tomato, a little onion chopped fine, pepper and salt, and cook slowly; thicken with butter and flour
Cook this with the app: pantry check, scaling, and the assistant.