gluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Beef Stew with Rice
From The home cook book, 1905
Serves 1
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
454Calories
50 gProtein
45 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories454 kcal
Protein50 g
Carbohydrates45 g
Fiber10 g
Sugars21 g
Total Fat9.8 g
Saturated Fat3.5 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol124 mg
Sodium252 mg
Potassium1670 mg
Calcium162 mg
Iron4.8 mg
Magnesium96 mg
Phosphorus546 mg
Zinc10 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A1505 mcg
Vitamin E1.7 mg
Vitamin K27 mcg
Vitamin B61.8 mg
Vitamin B122.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)14 mg
Folate109 mcg
Choline178 mg
Caffeine0 mg
Water571 g
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 13. The excerpt below is the record exactly as published.
BEEF STEW WITH RICE Boil whatever sized piece of rump of beef you prefer. Cover with cold water, after placing in a soup kettle on top of the stove. Boil very slowly four hours. Skim when it boils. The second hour add salt to taste, and pepper very carefully. Scrape three carrots, wash them, and split down the centre. Add two onions
Cook this with the app: pantry check, scaling, and the assistant.