Game Stew
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Presented as published in 1885. 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
656Calories
44 gProtein
82 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories656 kcal
Protein44 g
Carbohydrates82 g
Fiber13 g
Sugars27 g
Total Fat18 g
Saturated Fat5.6 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol111 mg
Sodium238 mg
Potassium2138 mg
Calcium297 mg
Iron3.7 mg
Magnesium171 mg
Phosphorus608 mg
Zinc4.9 mg
Copper0.9 mg
Manganese1 mg
Vitamin D0.9 mcg
Vitamin C74 mg
Vitamin A3.4 mcg
Vitamin E0.4 mg
Vitamin K5.4 mcg
Vitamin B62.2 mg
Vitamin B121.1 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)12 mg
Folate138 mcg
Choline141 mg
Caffeine0 mg
Water4552 g
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 19. The excerpt below is the record exactly as published.
-ame Stew. Cut up any kind of game, whether furred or feath- ered, into small pieces, wash it, and put it in *a pot with some pork cut into pieces three inches square, and rather more than enough water to cover it all. Let it boil for half an hour, skimming off the particles that rise to the top. Then add four or five sliced onions, some parsley or summer savory, salt and pepper, and boil slowly for an hour and a half. Half an hour before it is done put in a few pared potatoes
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