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Brazilian Stew
From The housewife's referee, 1898
Serves 4
Presented as published in 1898. 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
582Calories
75 gProtein
14 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein75 g
Carbohydrates14 g
Fiber3.3 g
Sugars7.7 g
Total Fat25 g
Saturated Fat9.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol225 mg
Sodium257 mg
Potassium1503 mg
Calcium96 mg
Iron7.6 mg
Magnesium86 mg
Phosphorus753 mg
Zinc19 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C23 mg
Vitamin A254 mcg
Vitamin E0.8 mg
Vitamin K9 mcg
Vitamin B62.1 mg
Vitamin B128.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate73 mcg
Choline216 mg
Caffeine0 mg
Water415 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 88. The excerpt below is the record exactly as published.
Brazilian Stew. — Take three or four pounds of lean beef, cut it into neat pieces, and put it into a stewpan with two carrots, two turnips, and two onions, cut up in small pieces. Add a bouquet of herbs, a little pepper and salt, and one gill of vinegar
Cook this with the app: pantry check, scaling, and the assistant.