Haslet Stew

Name: Haslet Stew
Ingredients: 1 select medium haslet; 2 or 3 lbs. of pork bones; Salt; pepper (both red and black); sage to taste; Corn meal for dumplings

From The Williamston cook book, 1950

Recipe by Mrs. J. T. Edmondson.

Presented as published in 1950. 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

2103Calories

228 gProtein

85 gCarbs

87 gFat

Full nutrition (33 nutrients)

Calories2103 kcal

Protein228 g

Carbohydrates85 g

Fiber3.9 g

Sugars7.4 g

Total Fat87 g

Saturated Fat28 g

Monounsaturated Fat37 g

Polyunsaturated Fat13 g

Cholesterol635 mg

Sodium7355 mg

Potassium3372 mg

Calcium67 mg

Iron14 mg

Magnesium232 mg

Phosphorus2430 mg

Zinc24 mg

Copper1.5 mg

Manganese0.4 mg

Vitamin D9.1 mcg

Vitamin C0 mg

Vitamin A20 mcg

Vitamin E3.1 mg

Vitamin K0 mcg

Vitamin B64.2 mg

Vitamin B125.3 mcg

Thiamin (B1)4.3 mg

Riboflavin (B2)2.8 mg

Niacin (B3)63 mg

Folate39 mcg

Choline857 mg

Caffeine0 mg

Water589 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 45. The excerpt below is the record exactly as published.

HASLET STEW 1 select medium haslet Salt, pepper (both red and 2 or 3 lbs. of pork bones black) sage to taste (such as back bone or Corn meal for dumplings

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