Mutton Stew
From Simple cooking of wholesome food for the farm home, 1913
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
3131Calories
183 gProtein
194 gCarbs
175 gFat
Full nutrition (33 nutrients)
Calories3131 kcal
Protein183 g
Carbohydrates194 g
Fiber0 g
Sugars0 g
Total Fat175 g
Saturated Fat75 g
Monounsaturated Fat70 g
Polyunsaturated Fat14 g
Cholesterol635 mg
Sodium615 mg
Potassium2574 mg
Calcium231 mg
Iron28 mg
Magnesium285 mg
Phosphorus1740 mg
Zinc34 mg
Copper1.5 mg
Manganese2.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61.3 mg
Vitamin B1222 mcg
Thiamin (B1)3.4 mg
Riboflavin (B2)3.1 mg
Niacin (B3)72 mg
Folate574 mcg
Choline0 mg
Caffeine0 mg
Water2490 g
As published
This recipe was extracted from Simple cooking of wholesome food for the farm home (1913) by Jessie Pinning Rich, page 5. The excerpt below is the record exactly as published.
Mutton Stew. — Wash and cut into pieces two pounds of neck or shoulder pieces of mutton. Put meat and bones into kettle writh two quarts of water, and bring quickly to the boiling point. Remove to back of stove and cook slowly for 1% to 3 hours, or until the meat is tender. Add carrots, turnips, onion and potato, cut into small pieces. Cook until the vegetables are tender. Thicken the liquid with flour mixed with water. — (2 cups flour to each cup liquid.) Season and serve
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