Exeter Stew

Name: Exeter Stew
Ingredients: about a pound of lean beef; two table-spoonfuls of flour; a tea-spoonful of salt; a quarter of a tea-spoonful of pepper; a small handful of finely shredded or grated carrot; moisten with a ladleful of stock or water

From The paper-bag cookery manual, 1911

Can be cooked longer if desired.

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

768Calories

100 gProtein

18 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories768 kcal

Protein100 g

Carbohydrates18 g

Fiber1.8 g

Sugars2.8 g

Total Fat33 g

Saturated Fat13 g

Monounsaturated Fat15 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol299 mg

Sodium2674 mg

Potassium1741 mg

Calcium90 mg

Iron11 mg

Magnesium103 mg

Phosphorus973 mg

Zinc25 mg

Copper0.4 mg

Manganese0.3 mg

Vitamin D0.5 mcg

Vitamin C3.5 mg

Vitamin A506 mcg

Vitamin E1.2 mg

Vitamin K15 mcg

Vitamin B62.6 mg

Vitamin B1212 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1 mg

Niacin (B3)27 mg

Folate59 mcg

Choline284 mg

Caffeine0 mg

Water373 g

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 22. The excerpt below is the record exactly as published.

Exeter Stew. Cut into thin slices about a pound of lean beef (rump steak or top side). Mix on a plate two table-spoonfuls of flour, a tea- spoonful of salt, and a quarter of a tea- spoonful of pepper ; dip each slice of beef into this, and shake well. Have ready a grease-proof paper-bag, thickly buttered inside. Line it with a small handful of finely shredded or grated carrot, moisten with a ladleful of stock or water

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