Corned Beef Stew

Name: Corned Beef Stew
Ingredients: One small can corned beef; one can peas; one large onion; several potatoes (sliced thin); Cover with water; then thicken with flour.

From The National home cook book, 1900

Enough for a good-sized family.

Presented as published in 1900. 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

979Calories

63 gProtein

42 gCarbs

61 gFat

Full nutrition (33 nutrients)

Calories979 kcal

Protein63 g

Carbohydrates42 g

Fiber5.7 g

Sugars7.6 g

Total Fat61 g

Saturated Fat20 g

Monounsaturated Fat30 g

Polyunsaturated Fat2.2 g

Cholesterol314 mg

Sodium3129 mg

Potassium1321 mg

Calcium78 mg

Iron7.5 mg

Magnesium88 mg

Phosphorus529 mg

Zinc15 mg

Copper0.7 mg

Manganese0.5 mg

Vitamin D0.3 mcg

Vitamin C41 mg

Vitamin A0 mcg

Vitamin E0.6 mg

Vitamin K8.4 mcg

Vitamin B61.4 mg

Vitamin B125.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.6 mg

Niacin (B3)11 mg

Folate70 mcg

Choline249 mg

Caffeine0 mg

Water444 g

As published

This recipe was extracted from The National home cook book (1900), page 53. The excerpt below is the record exactly as published.

One small can corned beef, one can peas, cut up corned beef, put in stewing pan, drain water off peas, add peas, one large onion, several potatoes (sliced thin), pepper and salt. Cover with water, boil until potatoes are done, then thicken With flour.

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