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Spanish Beef Stew

Name: Spanish Beef Stew
Yield: 1 servings
Ingredients: one can of roast beef; one-half can of tomatoes; two onions; one-half red pepper

From The Times cook book, no. 2, 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

393Calories

47 gProtein

31 gCarbs

9 gFat

Full nutrition (33 nutrients)

Calories393 kcal

Protein47 g

Carbohydrates31 g

Fiber6 g

Sugars14 g

Total Fat8.9 g

Saturated Fat3.1 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat0.5 g

Cholesterol118 mg

Sodium123 mg

Potassium1295 mg

Calcium120 mg

Iron3.9 mg

Magnesium84 mg

Phosphorus513 mg

Zinc8.3 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C48 mg

Vitamin A25 mcg

Vitamin E0.9 mg

Vitamin K8.1 mcg

Vitamin B61.6 mg

Vitamin B121.8 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)13 mg

Folate96 mcg

Choline201 mg

Caffeine0 mg

Water482 g

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 1. The excerpt below is the record exactly as published.

SPANISH BEEF STEW. Mrs. George E. Decker, Box No. 642, Pasadena, Cal. —Take one can of roast beef, add one-half can of tomatoes, two onions, one-half red pepper

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