Stew with Canned Meats
From Manual for army cooks, 1896
Presented as published in 1896. 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
410Calories
11 gProtein
94 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories410 kcal
Protein11 g
Carbohydrates94 g
Fiber12 g
Sugars10 g
Total Fat0.6 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium33 mg
Potassium2144 mg
Calcium91 mg
Iron4 mg
Magnesium119 mg
Phosphorus303 mg
Zinc1.6 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C100 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K9.6 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5 mg
Folate98 mcg
Choline64 mg
Caffeine0 mg
Water499 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 114. The excerpt below is the record exactly as published.
TEW, WITH CANNED MEATS. Meat. Onions. Salt, Potatoes. Pepper. Water. Peel and slice the potatoes and onions ; put them in tlie camp kettle, season with pepper and salt, pour in sufficient water to cover them
Cook this with the app: pantry check, scaling, and the assistant.