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Stew, Brown
From Magnet users cook book, 1920
Serves 4
Miss Lewis, Domestic Teacher, Hamilton, Ont.
Presented as published in 1920. 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
233Calories
24 gProtein
4 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories233 kcal
Protein24 g
Carbohydrates3.5 g
Fiber0.6 g
Sugars1.6 g
Total Fat13 g
Saturated Fat5.2 g
Monounsaturated Fat5.7 g
Polyunsaturated Fat0.5 g
Cholesterol83 mg
Sodium72 mg
Potassium428 mg
Calcium38 mg
Iron2.1 mg
Magnesium31 mg
Phosphorus237 mg
Zinc4.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A0 mcg
Vitamin E0.4 mg
Vitamin K1.7 mcg
Vitamin B60.7 mg
Vitamin B121.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.1 mg
Folate20 mcg
Choline100 mg
Caffeine0 mg
Water346 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 14. The excerpt below is the record exactly as published.
STEW, BROWN. One pound of round steak, cut in pieces, dip steak in flour and fry. Add 4 cups of water, 1 small onion, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.