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Breakfast Stew
From Lessons in cooking through preparation of meals, 1912
Serves 4
Garnish with lemon slices.
Presented as published in 1912. 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
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 183. The excerpt below is the record exactly as published.
BREAKFAST STEW RICE MUFFINS COFFEE Breakfast Stew Chop fine what meat remains from dinner the preceding 33u LESSONS IN COOKING evening. There should be i c. Melt 2 T butter in a frying pan, add 3 T flour, and stir until well browned. Then add gradually, stirring all the time, 2 c hot water or soup stock, or milk. Season with ^ t salt, dash of pepper, y^ t ground cloves
Cook this with the app: pantry check, scaling, and the assistant.