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Stewed Beef

Name: Stewed Beef
Yield: 10 servings
Ingredients: the middle part of a brisket of beef, weighing ten pounds; two onions stuck with two cloves; one head of celery; one large carrot; two turnips cut small; a handful of sorrel leaves; half an ounce of black pepper; some salt

From The thorough good cook, 1895

Serves 10

Presented as published in 1895. 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

599Calories

102 gProtein

2 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories599 kcal

Protein102 g

Carbohydrates2.3 g

Fiber0.9 g

Sugars0.3 g

Total Fat21 g

Saturated Fat7.6 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol281 mg

Sodium274 mg

Potassium1547 mg

Calcium94 mg

Iron8.5 mg

Magnesium106 mg

Phosphorus904 mg

Zinc21 mg

Copper0.4 mg

Manganese0.9 mg

Vitamin D0 mcg

Vitamin C0.4 mg

Vitamin A55 mcg

Vitamin E1.1 mg

Vitamin K10 mcg

Vitamin B62.7 mg

Vitamin B126.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.8 mg

Niacin (B3)27 mg

Folate42 mcg

Choline327 mg

Caffeine0 mg

Water338 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 170. The excerpt below is the record exactly as published.

Stewed Beef. Stew ill live quarts of water the middle part of a brisket of beef, weighing ten pounds ; add two onions stuck with two cloves, one head of celery, one large carrot, two turnips cut small, a handful of sorrel leaves, half an ounce of black pepper, and some salt

Cook this with the app: pantry check, scaling, and the assistant.