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Mish Stew
From The Institute cook book, 1913
Serves 2
A bay leaf cooked with the meat or a little Worcestershire sauce added to the gravy when finished improves the flavor.
Presented as published in 1913. 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
484Calories
15 gProtein
94 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories484 kcal
Protein15 g
Carbohydrates94 g
Fiber18 g
Sugars7.8 g
Total Fat7.4 g
Saturated Fat2.2 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat1.8 g
Cholesterol6.9 mg
Sodium1152 mg
Potassium2147 mg
Calcium247 mg
Iron28 mg
Magnesium154 mg
Phosphorus297 mg
Zinc2.3 mg
Copper4 mg
Manganese6.3 mg
Vitamin D0.3 mcg
Vitamin C36 mg
Vitamin A251 mcg
Vitamin E0.4 mg
Vitamin K4.6 mcg
Vitamin B61.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)6 mg
Folate79 mcg
Choline20 mg
Caffeine0 mg
Water510 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 35. The excerpt below is the record exactly as published.
miSH STEW Neck of mutton 6 parboiled potatoes 1 tablespoon butter or drippings 1 carrot 2 onions Salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.