Hot Meat Stew with Garnish

Name: Hot Meat Stew with Garnish
Ingredients: cold meats; quarts of onions; can of tomatoes; quart of flour; six tablespoonfuls of mustard or curry powder

From Manual for army cooks, 1896

This is a good hot winter dish.

Presented as published in 1896. 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

3703Calories

151 gProtein

583 gCarbs

96 gFat

Full nutrition (34 nutrients)

Calories3703 kcal

Protein151 g

Carbohydrates583 g

Fiber75 g

Sugars60 g

Total Fat96 g

Saturated Fat34 g

Monounsaturated Fat42 g

Polyunsaturated Fat7.4 g

Omega-30.2 g

Cholesterol395 mg

Sodium431 mg

Potassium5406 mg

Calcium941 mg

Iron63 mg

Magnesium597 mg

Phosphorus1903 mg

Zinc24 mg

Copper3.3 mg

Manganese14 mg

Vitamin D0 mcg

Vitamin C126 mg

Vitamin A51 mcg

Vitamin E25 mg

Vitamin K112 mcg

Vitamin B63.5 mg

Vitamin B1217 mcg

Thiamin (B1)6.1 mg

Riboflavin (B2)4.3 mg

Niacin (B3)58 mg

Folate1150 mcg

Choline149 mg

Caffeine0 mg

Water1604 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 113. The excerpt below is the record exactly as published.

OT MEAT STEW, WITH GARNISH. Take cold meats, game especially, cut up into pieces of small and equal size ; put them into the largest pan with broth or cold water, a few quarts of onions, can of tomatoes, etc. , and stir slowly for one to two hours, seasoning to taste; then to the quart of flour add six tablespoonfuls of mustard or curry powder

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