Mutton Stew
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
117Calories
3 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories117 kcal
Protein3.4 g
Carbohydrates26 g
Fiber2.6 g
Sugars6.4 g
Total Fat0.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.3 mg
Potassium240 mg
Calcium37 mg
Iron1.2 mg
Magnesium19 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.2 mg
Folate54 mcg
Choline9.2 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 8. The excerpt below is the record exactly as published.
Mutton Stew. 2 lb mutton chops; 2 tablespoonfuls flour; lard, water, allspice ; cloves, pepper and salt ; a few bay leaves and one onion
Cook this with the app: pantry check, scaling, and the assistant.