Egyptian Stew

Name: Egyptian Stew
Ingredients: 1 lb. Lentils; 1 Turnip (medium size); 3 small Onions; 2 small Carrots; 4 oz, Dried Herbs; 1 oz. Margarine; 1 heaped tablespoonful Bisto; 1 pint Water; Salt and Pepper

From 101 prize recipes for Bisto, 1930

Presented as published in 1930. 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

2406Calories

125 gProtein

423 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories2406 kcal

Protein125 g

Carbohydrates423 g

Fiber62 g

Sugars36 g

Total Fat37 g

Saturated Fat6 g

Monounsaturated Fat11 g

Polyunsaturated Fat9.3 g

Omega-30.7 g

Cholesterol0 mg

Sodium167 mg

Potassium7098 mg

Calcium2292 mg

Iron76 mg

Magnesium868 mg

Phosphorus2076 mg

Zinc22 mg

Copper4.8 mg

Manganese14 mg

Vitamin D0 mcg

Vitamin C75 mg

Vitamin A1331 mcg

Vitamin E26 mg

Vitamin K749 mcg

Vitamin B62 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.8 mg

Niacin (B3)7 mg

Folate450 mcg

Choline78 mg

Caffeine0 mg

Water1148 g

As published

This recipe was extracted from 101 prize recipes for Bisto (1930) by Cerebos Limited, page 3. The excerpt below is the record exactly as published.

EGYPTIAN STEW INGREDIENTS 1 lb. Lentils 1 Turnip (medium size) 3 small Onions 2 smali Carrots 4 oz, Dried Herbs 1 oz. Margarine 1 heaped tablespoonful Bisto 1 pint Water Salt and Pepper

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