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Freck Stew
From Original White House Cookbook, 1887
Serves 4
Presented as published in 1887. 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
529Calories
74 gProtein
3 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories529 kcal
Protein74 g
Carbohydrates3.4 g
Fiber1.1 g
Sugars1.7 g
Total Fat25 g
Saturated Fat9.4 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol225 mg
Sodium364 mg
Potassium1210 mg
Calcium61 mg
Iron7.5 mg
Magnesium73 mg
Phosphorus713 mg
Zinc18 mg
Copper0.3 mg
Manganese0.1 mg
Vitamin D0.3 mcg
Vitamin C1.3 mg
Vitamin A130 mcg
Vitamin E0.8 mg
Vitamin K6.9 mcg
Vitamin B61.9 mg
Vitamin B128.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)19 mg
Folate24 mcg
Choline212 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 72. The excerpt below is the record exactly as published.
FREKCK STEW. Grease the bottom of an iron pot, and place in it three or four pounds of beef; be very careful that it does not burn, and turn it until it is nicely browned. Set a muffin ring under the beef to prevent its sticking. Add a few sliced carrots, one or two sliced onions, and a cupful of hot water; keep covered and stew slowly until the vegetables are done. Add pepper and salt
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