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Corned Beef Stew with Suet Dumplings
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
[Mrs. S. E. B., Ind.]
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
567Calories
7 gProtein
49 gCarbs
38 gFat
Full nutrition (33 nutrients)
Calories567 kcal
Protein7.4 g
Carbohydrates49 g
Fiber0 g
Sugars0 g
Total Fat38 g
Saturated Fat21 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Cholesterol27 mg
Sodium471 mg
Potassium92 mg
Calcium57 mg
Iron3.7 mg
Magnesium17 mg
Phosphorus90 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.6 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.3 mg
Folate101 mcg
Choline2.2 mg
Caffeine0 mg
Water12 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 90. The excerpt below is the record exactly as published.
Corned Beef Stew with Suet Dumplings If the corned beef pieces are thin, they should be rolled up and tied with cord. Put the beef on to cook in hot water, and boil until tender, then add suet dumplings made as follows: To 1 % pts flour add 1 teasp baking powder, 1 scant teasp salt, and % pt suet, chopped very fine. Stir in enough cold water to make a stiff dough
Cook this with the app: pantry check, scaling, and the assistant.