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Meat Stew
From Banquets of the nations, 1911
Serves 3
Total cooking time is about 1.5 hours.
Presented as published in 1911. 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
465Calories
5 gProtein
47 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein4.8 g
Carbohydrates47 g
Fiber8.2 g
Sugars19 g
Total Fat33 g
Saturated Fat6.9 g
Monounsaturated Fat23 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol0 mg
Sodium2221 mg
Potassium385 mg
Calcium315 mg
Iron19 mg
Magnesium35 mg
Phosphorus71 mg
Zinc1 mg
Copper0.9 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C14 mg
Vitamin A51 mcg
Vitamin E5 mg
Vitamin K5.5 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate29 mcg
Choline42 mg
Caffeine0 mg
Water534 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 185. The excerpt below is the record exactly as published.
three onions cut up, and pour on a pint of water ; boil till nearly all this has evaporated. Stew till no moisture comes out, when a fork is stuck into the meat. Now add two ounces of raisins, and in five minutes add three dozen olives and a large pinch of grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.