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Nuttolene Stew

Name: Nuttolene Stew
Yield: 4 servings
Ingredients: Potatoes, 3.; Tomatoes, strained, 2 cups.; Nuttolene, ^ pound.; Onion, grated.; Salt.

From Vegetarian Cook Book, 1904

Serves 4

Presented as published in 1904. 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

142Calories

4 gProtein

31 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories142 kcal

Protein4.3 g

Carbohydrates31 g

Fiber4.9 g

Sugars6.7 g

Total Fat0.6 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium502 mg

Potassium954 mg

Calcium42 mg

Iron2.3 mg

Magnesium52 mg

Phosphorus110 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D0 mcg

Vitamin C36 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K2.4 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)1.2 mg

Folate24 mcg

Choline16 mg

Caffeine0 mg

Water229 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 24. The excerpt below is the record exactly as published.

NUTTOLENE STEW Potatoes, 3. Tomatoes, strained, 2 cups. Nuttolene, ^ pound. Onion, grated. Salt.

Cook this with the app: pantry check, scaling, and the assistant.