Green Bean Stew

Name: Green Bean Stew
Ingredients: pound snap beans; 1 can tomatoes; pound stew beef (1 pound size); tablespoon butter; teaspoon pepper; teaspoon salt

From Shallowford cookery, 1951

Presented as published in 1951. 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

799Calories

108 gProtein

40 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories799 kcal

Protein108 g

Carbohydrates40 g

Fiber16 g

Sugars14 g

Total Fat34 g

Saturated Fat9.1 g

Monounsaturated Fat11 g

Polyunsaturated Fat1.5 g

Omega-30 g

Cholesterol317 mg

Sodium2699 mg

Potassium3326 mg

Calcium266 mg

Iron13 mg

Magnesium241 mg

Phosphorus1206 mg

Zinc26 mg

Copper0.9 mg

Manganese2 mg

Vitamin D0.5 mcg

Vitamin C16 mg

Vitamin A60 mcg

Vitamin E1.5 mg

Vitamin K219 mcg

Vitamin B63.2 mg

Vitamin B1210 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.8 mg

Niacin (B3)26 mg

Folate32 mcg

Choline322 mg

Caffeine0 mg

Water851 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 5. The excerpt below is the record exactly as published.

Green Bean Stew pound snap beans 1 can tomatoes pound stew beef (1 pound size) tablespoon butter teaspoon pepper medium onion teaspoon salt

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