One Pot Stew

Name: One Pot Stew
Ingredients: 2 lb. middle neck of mutton; 14 lb. thickly sliced potato; 1 lb. each of sliced carrots; 1 lb. each of sliced turnips; lb. sliced onions; Add salt and pepper to taste; cold water to half cover

From Reasonable recipes, 1940

Alternatively, cook in a casserole in a moderate oven.

Presented as published in 1940. 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

606Calories

16 gProtein

137 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories606 kcal

Protein16 g

Carbohydrates137 g

Fiber30 g

Sugars56 g

Total Fat2.1 g

Saturated Fat0.3 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium394 mg

Potassium3935 mg

Calcium377 mg

Iron3.7 mg

Magnesium176 mg

Phosphorus496 mg

Zinc2.9 mg

Copper0.6 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C210 mg

Vitamin A3787 mcg

Vitamin E3.1 mg

Vitamin K65 mcg

Vitamin B62.1 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.1 mg

Folate436 mcg

Choline81 mg

Caffeine0 mg

Water1195 g

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 7. The excerpt below is the record exactly as published.

ONE POT STEW for Economy in Time, Work and Fuel Cut 2 lb. middle neck of mutton into neat pieces and put in a saucepan. Add 14 lb. thickly sliced potato, 1 lb. each of sliced carrots and turnips and lb. sliced onions. Add salt and pepper to taste and cold water to half cover

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