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Economical Stew
From Soyer's standard cookery, 1912
Serves 5
Presented as published in 1912. 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
508Calories
28 gProtein
40 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories508 kcal
Protein28 g
Carbohydrates40 g
Fiber5.4 g
Sugars5.3 g
Total Fat26 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat2.1 g
Cholesterol95 mg
Sodium99 mg
Potassium1236 mg
Calcium63 mg
Iron3.8 mg
Magnesium81 mg
Phosphorus350 mg
Zinc5.5 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C42 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4 mcg
Vitamin B60.8 mg
Vitamin B123.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)10 mg
Folate70 mcg
Choline27 mg
Caffeine0 mg
Water358 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 136. The excerpt below is the record exactly as published.
Economical Stew. Grease the bag well. Wash one and a half pounds of fresh pieces of mutton well. Dust them thickly with salted barley flour and slightly with pepper. Peel and slice one pound of onions and two pounds of potatoes thinly. Wash them well. Put them wet into the bag with the meat in layers. Then add about half a pint of water
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