Dutch Stew
From Household cookery and laundry work, 1882
Cook slowly to avoid burning; the dish is delicious and profitable.
Presented as published in 1882. 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
871Calories
22 gProtein
186 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories871 kcal
Protein22 g
Carbohydrates186 g
Fiber24 g
Sugars20 g
Total Fat7.5 g
Saturated Fat2.2 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat1.9 g
Cholesterol6.5 mg
Sodium66 mg
Potassium4263 mg
Calcium177 mg
Iron7.9 mg
Magnesium237 mg
Phosphorus600 mg
Zinc3.2 mg
Copper1.1 mg
Manganese1.8 mg
Vitamin D0.3 mcg
Vitamin C200 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K19 mcg
Vitamin B63 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.9 mg
Folate192 mcg
Choline135 mg
Caffeine0 mg
Water980 g
As published
This recipe was extracted from Household cookery and laundry work (1882) by Black Mrs, page 14. The excerpt below is the record exactly as published.
DUTCH STEW, l£ lbs. Neck of Mutton. 1 small firm Cabbage. 6 Potatoes. 2 Onions. £ table -spoonful Dripping. Pepper and Salt
Cook this with the app: pantry check, scaling, and the assistant.