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Scotch Stew
From The farm cook & rule book, 1923
Serves 2
Presented as published in 1923. 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
409Calories
13 gProtein
43 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories409 kcal
Protein13 g
Carbohydrates43 g
Fiber9.1 g
Sugars20 g
Total Fat21 g
Saturated Fat9.8 g
Monounsaturated Fat6.6 g
Polyunsaturated Fat0.9 g
Cholesterol28 mg
Sodium1993 mg
Potassium1869 mg
Calcium106 mg
Iron6.4 mg
Magnesium104 mg
Phosphorus211 mg
Zinc2 mg
Copper0.5 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C49 mg
Vitamin A0.8 mcg
Vitamin E0.2 mg
Vitamin K0.8 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate32 mcg
Choline5.4 mg
Caffeine0 mg
Water511 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 63. The excerpt below is the record exactly as published.
Scotch Stew 2 necks mutton 2 tablespoonfuls suet 1 onion 2 tablespoonfuls flour 4 cupfuls strained tomatoes 1 bay leaf
Cook this with the app: pantry check, scaling, and the assistant.