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Brown Stew

Name: Brown Stew
Yield: 1 servings
Ingredients: Brown a tablespoonful of sugar; add a sliced onion; for each pound of beef cut in small bits 1 tablespoonful of flour; and one of butter or suet; Add a pint of boiling water; Put in half of a bay leaf

From The Rural cook book, 1907

Serves 1

The caramel adds flavor without sweetness.

Presented as published in 1907. 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

603Calories

10 gProtein

108 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories603 kcal

Protein10 g

Carbohydrates108 g

Fiber7.8 g

Sugars19 g

Total Fat15 g

Saturated Fat7.5 g

Monounsaturated Fat4.6 g

Polyunsaturated Fat1.4 g

Cholesterol9.2 mg

Sodium1081 mg

Potassium361 mg

Calcium341 mg

Iron33 mg

Magnesium46 mg

Phosphorus121 mg

Zinc0.8 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0.8 mcg

Vitamin E0.3 mg

Vitamin K1.1 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.6 mg

Folate169 mcg

Choline22 mg

Caffeine0 mg

Water519 g

As published

This recipe was extracted from The Rural cook book (1907), page 14. The excerpt below is the record exactly as published.

Brown a tablespoonful of sugar in the kettle and add a sliced onion; when brown cool and add for each pound of beef cut in small bits 1 tablespoonful of flour and one of blotter or suet. Add a pint of boiling water, stir well and add the bits of meat. Put in half of a bay leaf

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