Leg of Beef Stew

Name: Leg of Beef Stew
Ingredients: 1 lb. of leg of beef; 2 carrots; 1 turnip; 2 onions (scalded); 1 oz. dripping; 1 pint boding water; 1 tablespoonful flour; About 4- gill vinegar; Salt and pepper to taste

From Cookery book and general axioms for plain cookery, 1890

Stews can also be cooked in jars with close-fitting lids in a slow oven.

Presented as published in 1890. 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

930Calories

14 gProtein

130 gCarbs

31 gFat

Full nutrition (33 nutrients)

Calories930 kcal

Protein14 g

Carbohydrates130 g

Fiber16 g

Sugars25 g

Total Fat31 g

Saturated Fat8.9 g

Monounsaturated Fat13 g

Polyunsaturated Fat7.6 g

Cholesterol29 mg

Sodium1194 mg

Potassium1284 mg

Calcium481 mg

Iron33 mg

Magnesium92 mg

Phosphorus260 mg

Zinc1.5 mg

Copper0.2 mg

Manganese1.2 mg

Vitamin D1.4 mcg

Vitamin C61 mg

Vitamin A1002 mcg

Vitamin E1.7 mg

Vitamin K17 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.8 mg

Niacin (B3)10 mg

Folate292 mcg

Choline76 mg

Caffeine0 mg

Water1321 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 9. The excerpt below is the record exactly as published.

LEG OF BEEF STEW. Ingredients : — 1 lb. of leg of beef. 2 carrots. 1 turnip. 2 onions (scalded). 1 oz. dripping. , 1 pint boding water. 1 tablespoonful flour. About 4- gill vinegar. Salt and pepper to taste

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