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Savory Stew
From The Portland Woman's Exchange Cook Book, 1913
Serves 6
For variations, add potatoes, carrots, and onions for Irish Stew or green peppers and tomatoes for Spanish Stew.
Presented as published in 1913. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories2.2 kcal
Protein0.1 g
Carbohydrates0.4 g
Fiber0.1 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium15 mg
Potassium7.5 mg
Calcium2 mg
Iron0 mg
Magnesium0.9 mg
Phosphorus1 mg
Zinc0 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.7 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.1 mcg
Choline0.2 mg
Caffeine0 mg
Water2.2 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 32. The excerpt below is the record exactly as published.
Savory Stew. For this stew use either cooked or uncooked veal, mutton or lamb. Break the bones, add celery stalks, carrot, small onion, bayleaf, 6 peppercorns; cover with cold water and simmer slowly. Strain through cheese cloth and add the meat, cut in small pieces (any inferior bits should have been added to the stock). Add any brown gravy left from roast, a little Worcestershire sauce, salt to taste, and when ready to serve, a tablespoon of sherry
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