Stew
From Food and health, 1916
Cooked from half past seven to twelve o'clock.
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
As published
This recipe was extracted from Food and health (1916) by Helen Kinne, page 86. The excerpt below is the record exactly as published.
stew for dinner one day. First she browned the meat and vegetables in a frying pan on the kerosene stove, put them in a hot earthenware jar with the season- ings, covered them with boiling hot water
Cook this with the app: pantry check, scaling, and the assistant.