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New England Stew
From Farm and home cook book and housekeeper's assistant, 1907
Serves 10
[Mrs. L. A. G., Me.]
Presented as published in 1907. 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
503Calories
29 gProtein
37 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories503 kcal
Protein29 g
Carbohydrates37 g
Fiber5.6 g
Sugars9.1 g
Total Fat26 g
Saturated Fat8.7 g
Monounsaturated Fat13 g
Polyunsaturated Fat1 g
Cholesterol133 mg
Sodium1392 mg
Potassium1212 mg
Calcium113 mg
Iron3.5 mg
Magnesium68 mg
Phosphorus301 mg
Zinc7 mg
Copper0.4 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C83 mg
Vitamin A428 mcg
Vitamin E0.6 mg
Vitamin K64 mcg
Vitamin B60.9 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.6 mg
Folate92 mcg
Choline112 mg
Caffeine0 mg
Water391 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 90. The excerpt below is the record exactly as published.
New England Stew Boil slowly 3 lbs corned beef about 2 hours, then add 1 qt potatoes peeled, and if large, cut in half, 1 qt turnips, peeled and cut to the same size as the potatoes, 1 pt onions, cut in halves, or quarters, 1 qt carrots, scraped and cut in medium sized pieces, a small head of crisp, tender cabbage, cut in eighths, some parsnips, and any other vegetable that is liked, season with salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.