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Stew with Claret and Mushrooms
From The Hotel St. Francis cook book, 1919
Serves 6
Presented as published in 1919. 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
642Calories
40 gProtein
115 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories642 kcal
Protein40 g
Carbohydrates115 g
Fiber18 g
Sugars22 g
Total Fat4.5 g
Saturated Fat0.7 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat2 g
Cholesterol0 mg
Sodium426 mg
Potassium4501 mg
Calcium167 mg
Iron18 mg
Magnesium169 mg
Phosphorus1056 mg
Zinc6.3 mg
Copper3.5 mg
Manganese1 mg
Vitamin D2 mcg
Vitamin C80 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K6 mcg
Vitamin B62 mg
Vitamin B120.4 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)4.3 mg
Niacin (B3)42 mg
Folate262 mcg
Choline213 mg
Caffeine0 mg
Water1358 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 49. The excerpt below is the record exactly as published.
two spoonfuls of flour and simmer until the flour is slightly brown ; add one pint of claret and one quart of boiling water, a bouquet garni, and bring to a boil ; skim, cover and let slowly cook until nearly done. Saute in butter twelve heads of fresh mushrooms, and parboil twelve very small potatoes and fry in butter, add them to the stew and cook until soft. Season well with salt and pepper
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