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Brown Stew
From Buckeye cookery, 1892
Serves 1
Cook for four hours.
Presented as published in 1892. 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
349Calories
44 gProtein
10 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories349 kcal
Protein44 g
Carbohydrates10 g
Fiber0.3 g
Sugars0 g
Total Fat15 g
Saturated Fat5.5 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol132 mg
Sodium189 mg
Potassium687 mg
Calcium45 mg
Iron6.4 mg
Magnesium44 mg
Phosphorus424 mg
Zinc11 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A2 mcg
Vitamin E0.4 mg
Vitamin K2.8 mcg
Vitamin B61.1 mg
Vitamin B125.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)12 mg
Folate29 mcg
Choline124 mg
Caffeine0 mg
Water161 g
As published
This recipe was extracted from Buckeye cookery (1892), page 109. The excerpt below is the record exactly as published.
Brown Stew. : Put on stove a rather thick piece of beef with little bone and some fat; four hours before needed, pour on just boiling water enough to cover, cover with a close-fitting lid, boil gently, and as the water boils away add only just enough from time to time to keep from burning, so that when the meat is tender, the water may ¥ mall | ie boiled away, as the faut will Wee the meat to near without burning; turn occasionally, brown ev enly over a slow fire, and make a gravy, by stirring flour and water together and adding to the drippings ; season with salt
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