Americandinnernut-freeegg-freesoy-freefish-freeshellfish-free
Beef Stew, No. 1
From The new Annie Dennis cook book, 1905
Serves 4
There should be just enough for gravy.
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
555Calories
51 gProtein
41 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories555 kcal
Protein51 g
Carbohydrates41 g
Fiber4.7 g
Sugars1.8 g
Total Fat21 g
Saturated Fat8.2 g
Monounsaturated Fat10 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol152 mg
Sodium195 mg
Potassium1739 mg
Calcium57 mg
Iron6.5 mg
Magnesium102 mg
Phosphorus607 mg
Zinc12 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C44 mg
Vitamin A9.1 mcg
Vitamin E0.3 mg
Vitamin K7.9 mcg
Vitamin B62 mg
Vitamin B124 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)16 mg
Folate44 mcg
Choline163 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 90. The excerpt below is the record exactly as published.
Beef Stew, No. 1 Take two pounds of beef (brisket) and boil for an hour and a half in just enough water to cover, then put in six Irish potatoes (peeled), and boil until done. Season to taste with salt, pepper and butter. Add water if needed. There should be just enough for gravy. Thicken with a tablespoonful of flour
Cook this with the app: pantry check, scaling, and the assistant.