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Spanish Stew for Odd Bits of Meat
From The national course in home economics, 1917
Serves 4
A hearty stew for using leftover meat.
Presented as published in 1917. 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
215Calories
26 gProtein
13 gCarbs
7 gFat
Full nutrition (33 nutrients)
Calories215 kcal
Protein26 g
Carbohydrates13 g
Fiber3.1 g
Sugars7.1 g
Total Fat6.6 g
Saturated Fat2.3 g
Monounsaturated Fat2.6 g
Polyunsaturated Fat0.7 g
Cholesterol77 mg
Sodium89 mg
Potassium794 mg
Calcium44 mg
Iron2.7 mg
Magnesium55 mg
Phosphorus281 mg
Zinc5.2 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C26 mg
Vitamin A63 mcg
Vitamin E1.1 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B123.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.1 mg
Folate64 mcg
Choline15 mg
Caffeine0 mg
Water294 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 93. The excerpt below is the record exactly as published.
SPANISH STEW FOR ODD BITS OF MEAT. Cut two medium-sized onions into small pieces; fry tender (not brown), to which add a pint of cold beef or lamb, cut small, a quart of tomatoes and salt and red pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.