Mutton Stew
From Public school household science, 1905
Other vegetables may be used in place of the potatoes and onion, in which case the gravy must be thickened with flour.
Presented as published in 1905. 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
292Calories
8 gProtein
67 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein7.9 g
Carbohydrates67 g
Fiber9 g
Sugars8.8 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium2367 mg
Potassium1502 mg
Calcium82 mg
Iron2.8 mg
Magnesium87 mg
Phosphorus215 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C70 mg
Vitamin A0.2 mcg
Vitamin E0.1 mg
Vitamin K7.5 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate74 mcg
Choline46 mg
Caffeine0 mg
Water608 g
As published
This recipe was extracted from Public school household science (1905) by Adelaide Hoodless, page 22. The excerpt below is the record exactly as published.
MUTTON STEW. 1 lb. neck of mutton. 1 cup cold water. J a very small onion. 2 large potatoes. 1 tsp, salt. ^V tsp. pepper
Cook this with the app: pantry check, scaling, and the assistant.