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Navarin Stew
From The thorough good cook, 1895
Serves 6
Presented as published in 1895. 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
480Calories
9 gProtein
2 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories480 kcal
Protein8.5 g
Carbohydrates2.3 g
Fiber0 g
Sugars0.3 g
Total Fat46 g
Saturated Fat17 g
Monounsaturated Fat20 g
Polyunsaturated Fat5.6 g
Omega-30.1 g
Cholesterol65 mg
Sodium340 mg
Potassium141 mg
Calcium6.5 mg
Iron0.5 mg
Magnesium11 mg
Phosphorus96 mg
Zinc1.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A4.2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate3.6 mcg
Choline30 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 175. The excerpt below is the record exactly as published.
Navarin Stew. Bone a small leg of mutton, and cut the meat into middling-sized squares ; season Avith salt and spices, add a ENTREMETS. 317 bunch of aromatics, pour over half a glass of Madeira, and let it macerate for seven or eight hours. Then drain it, and wipe it on a cloth. Mix six ounces of fat bacon in a stew-pan ; stir it, add to it the squares of meat and half a pound of streaky bacon
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