Dutch Stew
From The handy dictionary of cookery, 1890
Serve meat in the center with vegetables around.
Presented as published in 1890. 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
1235Calories
27 gProtein
217 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories1235 kcal
Protein27 g
Carbohydrates217 g
Fiber21 g
Sugars19 g
Total Fat31 g
Saturated Fat8.6 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.9 g
Cholesterol29 mg
Sodium202 mg
Potassium5489 mg
Calcium535 mg
Iron7.3 mg
Magnesium328 mg
Phosphorus757 mg
Zinc4.7 mg
Copper0.9 mg
Manganese3.8 mg
Vitamin D1.4 mcg
Vitamin C533 mg
Vitamin A0 mcg
Vitamin E1 mg
Vitamin K551 mcg
Vitamin B63.8 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.3 mg
Folate170 mcg
Choline144 mg
Caffeine0 mg
Water1688 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 41. The excerpt below is the record exactly as published.
Dutch Stew. Put into a saucepan one. ounce of dripping. Skin and scald two onions {see Onions) ; chop them finely ; place them in the hot fat to fry ; do not allow them to brown. Put in a piece of neck of mutton ; let it sweat without water three- quarters of an hour, then lay on the top a cabbage well washed, scalded, and cut into quarters, also five potatoes
Cook this with the app: pantry check, scaling, and the assistant.