Potato and Noodle Stew

Name: Potato and Noodle Stew
Ingredients: 4 medium large potatoes; 6 cups water; 2 medium sized onions; 2 tablespoons vegetable butter; 3 ripe tomatoes; I teaspoon salt; Noodles

From Science of food & cookery, 1921

Presented as published in 1921. 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

647Calories

19 gProtein

147 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories647 kcal

Protein19 g

Carbohydrates147 g

Fiber22 g

Sugars27 g

Total Fat1.6 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.6 g

Cholesterol0 mg

Sodium2442 mg

Potassium3856 mg

Calcium221 mg

Iron6.5 mg

Magnesium222 mg

Phosphorus515 mg

Zinc2.9 mg

Copper1.1 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C190 mg

Vitamin A151 mcg

Vitamin E2.1 mg

Vitamin K42 mcg

Vitamin B62.4 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.3 mg

Niacin (B3)8.8 mg

Folate201 mcg

Choline115 mg

Caffeine0 mg

Water2501 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 79. The excerpt below is the record exactly as published.

POTATO AND NOODLE STEW 4 medium large potatoes 6 cups water 2 medium sized onions 2 tablespoons vegetable butter 3 ripe tomatoes I teaspoon salt Noodles

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