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Dutch Stew
From Superior cook book, 1905
Serves 4
Presented as published in 1905. 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
468Calories
24 gProtein
76 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories468 kcal
Protein24 g
Carbohydrates76 g
Fiber6.2 g
Sugars0.4 g
Total Fat6.6 g
Saturated Fat2.2 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.9 g
Omega-30.1 g
Cholesterol37 mg
Sodium166 mg
Potassium851 mg
Calcium129 mg
Iron4.4 mg
Magnesium99 mg
Phosphorus344 mg
Zinc4.3 mg
Copper0.2 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C91 mg
Vitamin A0 mcg
Vitamin E1.1 mg
Vitamin K136 mcg
Vitamin B60.6 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6.1 mg
Folate102 mcg
Choline2.6 mg
Caffeine0 mg
Water443 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 12. The excerpt below is the record exactly as published.
Dutch Stew. Boi! a piece of lamb stew weigiung -f pounds for 2^ hou.rs. Then add a small head of cabbage cut in eighths and let it cook -J hour longer, then put into this a cupful of rice
Cook this with the app: pantry check, scaling, and the assistant.