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Spring Stew
From Cookery for every household, 1914
Serves 8
Sufficient for 5 or 6 persons.
Presented as published in 1914. 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
729Calories
43 gProtein
104 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories729 kcal
Protein43 g
Carbohydrates104 g
Fiber34 g
Sugars31 g
Total Fat23 g
Saturated Fat9 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat1.8 g
Omega-30.2 g
Cholesterol82 mg
Sodium786 mg
Potassium3913 mg
Calcium813 mg
Iron23 mg
Magnesium270 mg
Phosphorus669 mg
Zinc8.3 mg
Copper2 mg
Manganese3.3 mg
Vitamin D0 mcg
Vitamin C212 mg
Vitamin A1558 mcg
Vitamin E6.4 mg
Vitamin K1956 mcg
Vitamin B61.2 mg
Vitamin B122.8 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)11 mg
Folate701 mcg
Choline64 mg
Caffeine0 mg
Water1221 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 361. The excerpt below is the record exactly as published.
Spring Stew 2 lbs. neck of lamb. 1 doz. young carrots. | doz. young turnips. 4 doz. spring onions. £ doz. new potatoes. 1 Cos lettuce. 1 cupful green peas. Warm water. Salt.
Cook this with the app: pantry check, scaling, and the assistant.