nut-freeegg-freesoy-freefish-freeshellfish-free
Exeter Stew
From Miss Cameron's cookery book, 1898
Serves 4
Serve with dumplings and vegetables.
Presented as published in 1898. 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
460Calories
42 gProtein
24 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories460 kcal
Protein42 g
Carbohydrates24 g
Fiber2.7 g
Sugars8.9 g
Total Fat27 g
Saturated Fat7.9 g
Monounsaturated Fat9.1 g
Polyunsaturated Fat1.1 g
Cholesterol144 mg
Sodium384 mg
Potassium1051 mg
Calcium84 mg
Iron3.8 mg
Magnesium61 mg
Phosphorus440 mg
Zinc7.1 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A252 mcg
Vitamin E0.9 mg
Vitamin K7 mcg
Vitamin B61.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)14 mg
Folate77 mcg
Choline171 mg
Caffeine0 mg
Water401 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 26. The excerpt below is the record exactly as published.
Exeter Stew. Owe and a half lb. beef steak, lean, 2 carrots, 1 turnip, 2 onions, salt and popper, 1 oz. flour, 1 oz. butter, 1 \ pints of water, or stock
Cook this with the app: pantry check, scaling, and the assistant.