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Carrot and Sausage Stew
From The King's College Hospital book of cooking recipes, 1907
Serves 11
Keep sausages hot after frying.
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
621Calories
29 gProtein
35 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories621 kcal
Protein29 g
Carbohydrates35 g
Fiber5.7 g
Sugars11 g
Total Fat41 g
Saturated Fat13 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.4 g
Omega-30.2 g
Cholesterol115 mg
Sodium1259 mg
Potassium1230 mg
Calcium75 mg
Iron2.8 mg
Magnesium65 mg
Phosphorus329 mg
Zinc3.9 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C31 mg
Vitamin A389 mcg
Vitamin E1.9 mg
Vitamin K8.2 mcg
Vitamin B60.8 mg
Vitamin B121.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)10 mg
Folate55 mcg
Choline110 mg
Caffeine0 mg
Water342 g
Estimated from matched ingredients across 11 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
Cook this with the app: pantry check, scaling, and the assistant.