Egyptian Stew

Name: Egyptian Stew
Ingredients: 1 pint of Egyptian lentils; 3 carrots; 2 turnips; 4 onions; 3 sticks of celery; 1 table-spoonful of ketchup

From Cookery for busy lives and small incomes, 1890

If no stewing-jar is at hand, use a saucepan.

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

895Calories

47 gProtein

179 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories895 kcal

Protein47 g

Carbohydrates179 g

Fiber51 g

Sugars57 g

Total Fat3.1 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1 g

Cholesterol0 mg

Sodium463 mg

Potassium3902 mg

Calcium409 mg

Iron15 mg

Magnesium264 mg

Phosphorus1055 mg

Zinc7 mg

Copper1.4 mg

Manganese3.3 mg

Vitamin D0 mcg

Vitamin C125 mg

Vitamin A1503 mcg

Vitamin E1.7 mg

Vitamin K33 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)6.7 mg

Folate1009 mcg

Choline182 mg

Caffeine0 mg

Water1313 g

As published

This recipe was extracted from Cookery for busy lives and small incomes (1890) by Mary Harrison, page 18. The excerpt below is the record exactly as published.

Egyptian Stew Ingredients. — 1 pint of Egyptian lentils, 3 carrots, 2 turnips, 4 onions, 3 sticks of celery, 1 table -spoonful of ketchu

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