Stewed Beef and Beans (Jewish)

Name: Stewed Beef and Beans (Jewish)
Ingredients: 6 lb. brisket of beef; 2 sliced onions (large ones); i teaspoonful ginger; I lb. French beans; ^ teaspoonful pepper; I dessertspoonful salt; I pint of water

From The St. Mungo cookery book, 1904

Presented as published in 1904. 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

4206Calories

644 gProtein

128 gCarbs

128 gFat

Full nutrition (34 nutrients)

Calories4206 kcal

Protein644 g

Carbohydrates128 g

Fiber48 g

Sugars8.8 g

Total Fat128 g

Saturated Fat46 g

Monounsaturated Fat53 g

Polyunsaturated Fat8.8 g

Omega-30.1 g

Cholesterol1687 mg

Sodium4698 mg

Potassium10961 mg

Calcium818 mg

Iron55 mg

Magnesium879 mg

Phosphorus5911 mg

Zinc130 mg

Copper3 mg

Manganese2.9 mg

Vitamin D0 mcg

Vitamin C13 mg

Vitamin A28 mcg

Vitamin E6 mg

Vitamin K35 mcg

Vitamin B617 mg

Vitamin B1240 mcg

Thiamin (B1)2.8 mg

Riboflavin (B2)5.3 mg

Niacin (B3)167 mg

Folate625 mcg

Choline1971 mg

Caffeine0 mg

Water3027 g

As published

This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 19. The excerpt below is the record exactly as published.

STEWED BEEF AND BEANS (Jewish). 6 lb. brisket of beef. 2 sliced onions (large ones), i teaspoonful ginger. I lb. French beans. ^ teaspoonful pepper. I dessertspoonful salt. I pint of water

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