vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Lemon Stew
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
29Calories
1 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein1.1 g
Carbohydrates9.3 g
Fiber2.8 g
Sugars2.5 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9.1 mg
Potassium140 mg
Calcium33 mg
Iron0.6 mg
Magnesium10 mg
Phosphorus16 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline5.1 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 189. The excerpt below is the record exactly as published.
Lemon Stew. P^el 2 lemons, and slice thin. Put in saucepan with 1 pint of water
Cook this with the app: pantry check, scaling, and the assistant.