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Breakfast Stew
From Temperance cook book, 1887
Serves 1
Presented as published in 1887. 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
515Calories
75 gProtein
16 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories515 kcal
Protein75 g
Carbohydrates16 g
Fiber0.7 g
Sugars2.3 g
Total Fat26 g
Saturated Fat5.1 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol232 mg
Sodium2757 mg
Potassium1273 mg
Calcium97 mg
Iron6.4 mg
Magnesium89 mg
Phosphorus724 mg
Zinc13 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A6.1 mcg
Vitamin E1.3 mg
Vitamin K6.5 mcg
Vitamin B62.1 mg
Vitamin B123.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)22 mg
Folate68 mcg
Choline306 mg
Caffeine0 mg
Water502 g
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 20. The excerpt below is the record exactly as published.
BREAKFAST STEW. Cut three-fourths pound of cold roast beef into small pieces, heat slowly with half a pint of cold water, one tablespoonful of Chili sauce, a teaspoonful of salt, and half ateaspoonful of pep- per. Rub two tablespoonfuls of flour with some butter
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