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Queen Blanche Stew
From The thorough good cook, 1895
Serves 3
This is really a fricassee, and the recipe is applicable to veal, rabbit, and poultry.
Presented as published in 1895. 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
832Calories
16 gProtein
53 gCarbs
63 gFat
Full nutrition (34 nutrients)
Calories832 kcal
Protein16 g
Carbohydrates53 g
Fiber7.7 g
Sugars9.4 g
Total Fat63 g
Saturated Fat34 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol173 mg
Sodium416 mg
Potassium572 mg
Calcium216 mg
Iron3.6 mg
Magnesium71 mg
Phosphorus302 mg
Zinc2.3 mg
Copper0.3 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C8.2 mg
Vitamin A0.5 mcg
Vitamin E0.3 mg
Vitamin K8.8 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)3.5 mg
Folate149 mcg
Choline38 mg
Caffeine0 mg
Water231 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 130. The excerpt below is the record exactly as published.
Queen Blanche Stew. Cut as much as is wanted of nmtton in pieces the size of walnuts, wash and place them in a steAv-pan with a little salt and pepper ; cover them with water, put on a slow tire, and let boil for about twenty minutes ; skim well ; add half a pint of chick-peas, previously scalded in water, two or three onions sliced, and a pint of milk or cream, and let it simmer until it forms a nice thick gravy at the bottom of the pan, and the meat and peas are tender ; then dish it up with two or three slices of toasted bread on the bottom of the dish, and serve whilst hot. This is really a fricassee, and the recipe is applicable to veal, rabbit, and poultry. 45. Kidneys Stewed. Cut a fresh ox kidney into slices the eighth of an mch in thickness ; soak them for a few minutes in lukewarm water, drain and dry them thoroughly in a cloth. Season EKTEEES. 227 tliem with a little pepper
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