Shin of Beef Stewed
From True food values and their low costs, 1916
Serve with bread and butter; a dessert may be added.
Presented as published in 1916. 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
146Calories
4 gProtein
34 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories146 kcal
Protein3.8 g
Carbohydrates34 g
Fiber8.8 g
Sugars15 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium131 mg
Potassium859 mg
Calcium115 mg
Iron1.3 mg
Magnesium45 mg
Phosphorus114 mg
Zinc0.7 mg
Copper0.2 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A1504 mcg
Vitamin E1.3 mg
Vitamin K32 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2 mg
Folate64 mcg
Choline26 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from True food values and their low costs (1916) by William S. Birge, page 36. The excerpt below is the record exactly as published.
Shin of Beef Stewed Saw the bone in several pieces, put it into a stewpan with sufficient water to cover; bring it to a boil, and take off the scum. This must be done thoroughly, and the meat drawn aside to Tier. Add to it some celery cut into pieces, a good-sized onion, twelve black peppercorns, three or four small carrots; season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.