Economical Stew

Name: Economical Stew
Ingredients: il/2 lbs. of fresh pieces of mutton; 1 lb. of onions; 2 lbs. of potatoes; about half-a-pint of water

From Paper-bag cookery, 1911

Presented as published in 1911. 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

2540Calories

141 gProtein

201 gCarbs

130 gFat

Full nutrition (33 nutrients)

Calories2540 kcal

Protein141 g

Carbohydrates201 g

Fiber27 g

Sugars27 g

Total Fat130 g

Saturated Fat56 g

Monounsaturated Fat53 g

Polyunsaturated Fat11 g

Cholesterol476 mg

Sodium495 mg

Potassium6180 mg

Calcium316 mg

Iron19 mg

Magnesium406 mg

Phosphorus1751 mg

Zinc27 mg

Copper1.9 mg

Manganese2.1 mg

Vitamin D0 mcg

Vitamin C212 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K20 mcg

Vitamin B64.1 mg

Vitamin B1217 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)1.9 mg

Niacin (B3)52 mg

Folate352 mcg

Choline137 mg

Caffeine0 mg

Water1790 g

As published

This recipe was extracted from Paper-bag cookery (1911) by Nicolas Soyer, page 17. The excerpt below is the record exactly as published.

Economical Stew. — Grease the bag well. Wash il/2 lbs. of fresh pieces of mutton well. Dust them , thickly with salted barley flour and slightly with pepper. Peel and slice I lb. of onions and 2 lbs. 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

Cook this with the app: pantry check, scaling, and the assistant.