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Mutton Stew
From Dora's cook book, 1888
Serves 4
Presented as published in 1888. 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
69Calories
3 gProtein
12 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories69 kcal
Protein2.5 g
Carbohydrates12 g
Fiber2 g
Sugars3.4 g
Total Fat1.3 g
Saturated Fat0.5 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol4.4 mg
Sodium21 mg
Potassium308 mg
Calcium31 mg
Iron0.5 mg
Magnesium19 mg
Phosphorus52 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C18 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate32 mcg
Choline6.8 mg
Caffeine0 mg
Water331 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 7. The excerpt below is the record exactly as published.
MUTTON STEW. Take some chops from loin of mutton, place them in a stew pan in alternate layers of sliced potatoes and chops ; add turnips and onions cut into pieces
Cook this with the app: pantry check, scaling, and the assistant.