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
700Calories
20 gProtein
152 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories700 kcal
Protein20 g
Carbohydrates152 g
Fiber9.7 g
Sugars17 g
Total Fat2.4 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium131 mg
Potassium1552 mg
Calcium192 mg
Iron8.8 mg
Magnesium122 mg
Phosphorus323 mg
Zinc1.9 mg
Copper0.6 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A501 mcg
Vitamin E0.4 mg
Vitamin K12 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)11 mg
Folate335 mcg
Choline33 mg
Caffeine0 mg
Water2318 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.
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
Cook this with the app: pantry check, scaling, and the assistant.