Chuck Beef Stew
From The Central cook book, 1924
Recipe attributed to Mrs. J. B. Martin.
Presented as published in 1924. 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
2926Calories
272 gProtein
0 gCarbs
196 gFat
Full nutrition (34 nutrients)
Calories2926 kcal
Protein272 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat196 g
Saturated Fat82 g
Monounsaturated Fat88 g
Polyunsaturated Fat8.4 g
Omega-30.1 g
Cholesterol980 mg
Sodium708 mg
Potassium3851 mg
Calcium231 mg
Iron23 mg
Magnesium259 mg
Phosphorus2368 mg
Zinc54 mg
Copper1 mg
Manganese0.3 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E3.8 mg
Vitamin K20 mcg
Vitamin B67.2 mg
Vitamin B1220 mcg
Thiamin (B1)1 mg
Riboflavin (B2)2.2 mg
Niacin (B3)74 mg
Folate109 mcg
Choline929 mg
Caffeine0 mg
Water882 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 3. The excerpt below is the record exactly as published.
Chuck Beef Stew Cheap cuts of beef can be made very good cooked this way. Three pounds at fifteen cents per pound. Cut in medium small pieces; wash in cold water. Fry out beef fat, salt and pepper and dredge each piece with flour
Cook this with the app: pantry check, scaling, and the assistant.