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Lamb Stew
From The home cook book, 1905
Serves 4
Stir to prevent lumping and keep hot.
Presented as published in 1905. 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
70Calories
2 gProtein
16 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories70 kcal
Protein1.9 g
Carbohydrates16 g
Fiber2.8 g
Sugars6.4 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium63 mg
Potassium250 mg
Calcium38 mg
Iron0.4 mg
Magnesium17 mg
Phosphorus48 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A4.2 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate30 mcg
Choline9.2 mg
Caffeine0 mg
Water144 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 65. The excerpt below is the record exactly as published.
LAMB STEW Slice four good-sized onions thin, rinse in cold water, and cook in an iron frying-pan, with enough cold water to cover them. Slice the cold lamb in thin slices and pieces. When the onions are done put in the meat, season with salt and pepper, and add a half-teacup of stewed tomato and any cold gravy you may have left from the lamb. Have enough water to cover the meat
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