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Mutton Stew
From The economical cook book, 1905
Serves 6
This is a fine stew.
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
101Calories
3 gProtein
22 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories101 kcal
Protein3.4 g
Carbohydrates22 g
Fiber3.5 g
Sugars7.3 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium13 mg
Potassium724 mg
Calcium59 mg
Iron0.7 mg
Magnesium41 mg
Phosphorus100 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A42 mcg
Vitamin E0.6 mg
Vitamin K41 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate39 mcg
Choline16 mg
Caffeine0 mg
Water337 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 22. The excerpt below is the record exactly as published.
a quarter of a peck of tomatoes ; cat oat the green hearts, oat do not sqneexe oat the jaice ; wash a quart of <kns and slice them half an inch in thickness, four large cucumbers washed and cut in pieces, two onions peeled and out in four, and four pounds of the neck of mutton
Cook this with the app: pantry check, scaling, and the assistant.