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Beef Stew with Dumplings

Name: Beef Stew with Dumplings
Cuisine: American
Ingredients: Lean meat 3 pounds; Potatoes 4 cups, cut in ½ inch slices; Turnip ½ cup each, cut in half inch cubes; Carrot ½ cup each, cut in half inch cubes; Onion 1 small one, cut in thin slices; Flour ½ cup; Salt; Pepper

From Foods and household management, 1914

Presented as published in 1914. 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

No method was recorded for this recipe.

Nutrition per serving

3128Calories

388 gProtein

234 gCarbs

63 gFat

Full nutrition (34 nutrients)

Calories3128 kcal

Protein388 g

Carbohydrates234 g

Fiber25 g

Sugars22 g

Total Fat63 g

Saturated Fat30 g

Monounsaturated Fat23 g

Polyunsaturated Fat4.3 g

Omega-30.5 g

Cholesterol1197 mg

Sodium991 mg

Potassium9428 mg

Calcium280 mg

Iron51 mg

Magnesium571 mg

Phosphorus3512 mg

Zinc92 mg

Copper2.5 mg

Manganese2.4 mg

Vitamin D0 mcg

Vitamin C222 mg

Vitamin A575 mcg

Vitamin E2.2 mg

Vitamin K46 mcg

Vitamin B68.8 mg

Vitamin B1233 mcg

Thiamin (B1)2 mg

Riboflavin (B2)3 mg

Niacin (B3)97 mg

Folate439 mcg

Choline1294 mg

Caffeine0 mg

Water1936 g

As published

This recipe was extracted from Foods and household management (1914) by Helen Kinne, page 113. The excerpt below is the record exactly as published.

Beef stew with dumplings. Lean meat 3 pounds Potatoes 4 cups, cut in \ inch slices Turnip Carrot } cup each, cut in half inch cubes Onion i small one, cut in thin slices Flour J cup Salt Pepper

Cook this with the app: pantry check, scaling, and the assistant.