Italian Stew

Name: Italian Stew
Ingredients: 2 c. tomatoes; I C. spaghetti; \ slices salt pork; ^ tsp, curry; ^ tsp. paprika; Use raw meat (preferably round of beef)

From The practical cookbook, 1917

Curry may be omitted, and 4 tbsp. grated cheese added if desired.

Presented as published in 1917. 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

1422Calories

102 gProtein

81 gCarbs

77 gFat

Full nutrition (34 nutrients)

Calories1422 kcal

Protein102 g

Carbohydrates81 g

Fiber7.4 g

Sugars10 g

Total Fat77 g

Saturated Fat17 g

Monounsaturated Fat45 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol371 mg

Sodium23 mg

Potassium956 mg

Calcium139 mg

Iron47 mg

Magnesium86 mg

Phosphorus810 mg

Zinc1.9 mg

Copper0.5 mg

Manganese1.3 mg

Vitamin D0.5 mcg

Vitamin C41 mg

Vitamin A154 mcg

Vitamin E2.3 mg

Vitamin K26 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.5 mg

Niacin (B3)30 mg

Folate262 mcg

Choline37 mg

Caffeine0 mg

Water587 g

As published

This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 36. The excerpt below is the record exactly as published.

Italian stew. Additional ingredients : 2 c. tomatoes, I C. spaghetti, \\ slices salt pork, ^ tsp, curry, ^ tsp. paprika. Use raw meat (preferably round of beef)

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