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Roast Beef Stew

Name: Roast Beef Stew
Yield: 1 servings
Ingredients: Slice cold roast beef in thin pieces.; four or five medium-sized onions cut in thin slices.; Pepper and salt carefully to taste.; one tablespoon of Worcestershire sauce; three of tomato catsup

From The home cook book, 1905

Serves 1

Presented as published in 1905. 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

50 gProtein

73 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories606 kcal

Protein50 g

Carbohydrates73 g

Fiber10 g

Sugars38 g

Total Fat15 g

Saturated Fat5.8 g

Monounsaturated Fat6.9 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol132 mg

Sodium10524 mg

Potassium1818 mg

Calcium197 mg

Iron6.7 mg

Magnesium109 mg

Phosphorus609 mg

Zinc12 mg

Copper0.5 mg

Manganese0.9 mg

Vitamin D0.2 mcg

Vitamin C49 mg

Vitamin A16 mcg

Vitamin E1.2 mg

Vitamin K6.9 mcg

Vitamin B61.9 mg

Vitamin B125.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)13 mg

Folate130 mcg

Choline166 mg

Caffeine0 mg

Water722 g

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 54. The excerpt below is the record exactly as published.

ROAST BEEF STEW Slice cold roast beef in thin pieces. Cut oflf all the fat except a very little that may cling to the pieces. Slice, wash, and lay in an iron frying-pan four or five medium-sized onions cut in thin slices. Cover with enough water to boil tender. When done, put in the beef, add whatever cold gravy you have left from the roast beef. Add water enough to cover the meat. Pepper and salt carefully to taste, add one tablespoon of Worcestershire sauce and three of tomato cat- s

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