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Spanish Stew
From Tried favourites cookery book, 1909
Serves 2
Presented as published in 1909. 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
505Calories
19 gProtein
10 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories505 kcal
Protein19 g
Carbohydrates9.7 g
Fiber2.8 g
Sugars4.8 g
Total Fat43 g
Saturated Fat15 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.7 g
Omega-30.2 g
Cholesterol82 mg
Sodium6086 mg
Potassium450 mg
Calcium48 mg
Iron1.2 mg
Magnesium31 mg
Phosphorus245 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C3.9 mg
Vitamin A13 mcg
Vitamin E0.5 mg
Vitamin K2.3 mcg
Vitamin B60.5 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.7 mg
Folate21 mcg
Choline61 mg
Caffeine0 mg
Water437 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 48. The excerpt below is the record exactly as published.
Spanish Stew. 1 Rabbit, jointed, \ lb. Bacon, 2 Spanish Onions, ^ teaspoonful Savoury Herbs, i teaspoonful Pepper, 1 do. Salt, i pint Water
Cook this with the app: pantry check, scaling, and the assistant.