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English Stew
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 3
Serve immediately.
Presented as published in 1901. 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
72Calories
4 gProtein
16 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories72 kcal
Protein3.6 g
Carbohydrates16 g
Fiber6.9 g
Sugars0 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium55 mg
Potassium738 mg
Calcium142 mg
Iron1.7 mg
Magnesium45 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C153 mg
Vitamin A18 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.9 mg
Folate171 mcg
Choline0 mg
Caffeine0 mg
Water317 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 24. The excerpt below is the record exactly as published.
English Stew. — Cut meat in slices, sprinkle with salt, pepper, and flour. Lay in a dish, and put a few pickles or a small quantity of pickled cabbage over the meat. Take half a teacup of water, add a little vinegar
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