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Carrot and Sausage Stew
From The King's College Hospital book of cooking recipes, 1907
Serves 12
The water from the vegetables and sausages makes an excellent soup if thickened with oatmeal or barley flour.
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
572Calories
27 gProtein
33 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories572 kcal
Protein27 g
Carbohydrates33 g
Fiber5.2 g
Sugars10 g
Total Fat38 g
Saturated Fat12 g
Monounsaturated Fat15 g
Polyunsaturated Fat6.8 g
Omega-30.2 g
Cholesterol106 mg
Sodium1154 mg
Potassium1128 mg
Calcium71 mg
Iron2.6 mg
Magnesium60 mg
Phosphorus302 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D2.1 mcg
Vitamin C28 mg
Vitamin A356 mcg
Vitamin E1.8 mg
Vitamin K7.6 mcg
Vitamin B60.7 mg
Vitamin B121.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.6 mg
Folate51 mcg
Choline101 mg
Caffeine0 mg
Water333 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 109. The excerpt below is the record exactly as published.
Carrot and Sausage Stew.— 41b. sausages, lib. carrots. 41b. onions, 21b. or 51b. potatoes. Pcrape and slico carrots, peel onions and potatoes. Cool! till very tender. Drain; reserve. Boil sausages for 30 minutes >n the water catrots and onions were cooked in; d-ain Put an ounce of any kind, of fat in a pan; melt; add sausages. Fry to a golden brown.. Take out, keep hot. Add a tahle- ■ spoonful of flour to the fat. in the pun; fry for five minutes. Add by degrees half a I pint of the vegetable wat
Cook this with the app: pantry check, scaling, and the assistant.