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Corned Beef Stew with Potatoes
From Cooking for profit, 1886
Serves 2
Presented as published in 1886. 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
680Calories
45 gProtein
21 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories680 kcal
Protein45 g
Carbohydrates21 g
Fiber2.4 g
Sugars0.9 g
Total Fat45 g
Saturated Fat15 g
Monounsaturated Fat22 g
Polyunsaturated Fat1.6 g
Cholesterol232 mg
Sodium2309 mg
Potassium821 mg
Calcium32 mg
Iron5.3 mg
Magnesium54 mg
Phosphorus360 mg
Zinc11 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin C22 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K5.8 mcg
Vitamin B60.9 mg
Vitamin B123.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)8.4 mg
Folate31 mcg
Choline177 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 203. The excerpt below is the record exactly as published.
Corned Beef Stew with Pota- toes. Called also hashed corned beef. Make same as the lamb "gallimaufry" No. 618 ; of equal quantities of corned beef with, some fat upon it and po*-itoe
Cook this with the app: pantry check, scaling, and the assistant.