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Potato Stew
From The new practical housekeeping, 1890
Serves 10
If pork is very salty, soak before cooking.
Presented as published in 1890. 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
550Calories
8 gProtein
37 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories550 kcal
Protein8.1 g
Carbohydrates37 g
Fiber6.6 g
Sugars2.5 g
Total Fat43 g
Saturated Fat15 g
Monounsaturated Fat19 g
Polyunsaturated Fat4.9 g
Omega-30 g
Cholesterol34 mg
Sodium490 mg
Potassium850 mg
Calcium129 mg
Iron11 mg
Magnesium64 mg
Phosphorus153 mg
Zinc1.2 mg
Copper1.6 mg
Manganese2.5 mg
Vitamin D1.7 mcg
Vitamin C12 mg
Vitamin A13 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.9 mg
Folate29 mcg
Choline17 mg
Caffeine0 mg
Water383 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 531. The excerpt below is the record exactly as published.
Potato Stew. — Boil one pound salt pork in two quarts water ; when done, take out, add twelve raw potatoes and two onions sliced, or if very small, leave potatoes whole ; cook three-quiirters of an hour, and add tablespoon butter and cup milk mixed with a beaten egg
Cook this with the app: pantry check, scaling, and the assistant.