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Stew from Cold Meat
From The Institute cook book, 1913
Serves 3
Presented as published in 1913. 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
76Calories
3 gProtein
13 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories76 kcal
Protein2.9 g
Carbohydrates13 g
Fiber1.9 g
Sugars2.1 g
Total Fat1.7 g
Saturated Fat0.7 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.2 g
Cholesterol7.8 mg
Sodium3431 mg
Potassium304 mg
Calcium17 mg
Iron0.9 mg
Magnesium17 mg
Phosphorus52 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A1.4 mcg
Vitamin E0.1 mg
Vitamin K1.3 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1 mg
Folate15 mcg
Choline9 mg
Caffeine0 mg
Water106 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 57. The excerpt below is the record exactly as published.
STEW FROM COLD MEAT Free the meat from fat, gristle and bones; cut into small pieces; add salt and water sufficient to cover it. Let simmer until almost ready to break in pieces; add raw onions and potatoes and cook until tender, adding also a little soup stock if available
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