Stewed Beef and Rice

Name: Stewed Beef and Rice
Ingredients: b lb. leg of beef; 2 oz. rice; 1 large onion (scalded or parboiled); 1 pint hot water; 1 teaspoonful mixed herbs, or to taste; Salt and pepper; Vinegar

From Cookery book and general axioms for plain cookery, 1890

If the stew is wanted brown, the onion can be fried in 0.5 oz. of dripping.

Presented as published in 1890. 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

275Calories

6 gProtein

61 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories275 kcal

Protein5.9 g

Carbohydrates61 g

Fiber3.5 g

Sugars6.6 g

Total Fat0.7 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.3 g

Cholesterol0 mg

Sodium127 mg

Potassium289 mg

Calcium65 mg

Iron2.8 mg

Magnesium34 mg

Phosphorus109 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.5 mg

Folate159 mcg

Choline12 mg

Caffeine0 mg

Water613 g

As published

This recipe was extracted from Cookery book and general axioms for plain cookery (1890) by E. Briggs, page 23. The excerpt below is the record exactly as published.

STEWED BEEF AND BICE. ■ Ingredients : — b lb. leg of beef. 2 oz. rice. 1 large onion (scalded or parboiled). 1 pint hot water. 1 teaspoonful mixed herbs, or to taste. Salt and pepper. Vinegar

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