Stewed Beef Heart

Name: Stewed Beef Heart
Ingredients: 1 beef heart; 1 lb. potatoes, sliced thin; 2 medium-sized onions, sliced thin; 1 pinch cayenne pepper; 2 bay leaves; Little chopped parsley; 1 head celery chopped fine; 1 level teaspoonful celery seed; 3 tablespoonfuls tomato catsup; or ^ lb. fresh or canned tomatoes; Butter or beef drippings the size of an egg

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

541Calories

14 gProtein

125 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories541 kcal

Protein14 g

Carbohydrates125 g

Fiber15 g

Sugars27 g

Total Fat1.6 g

Saturated Fat0.3 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat0.4 g

Cholesterol0 mg

Sodium545 mg

Potassium2656 mg

Calcium203 mg

Iron6.1 mg

Magnesium158 mg

Phosphorus383 mg

Zinc2.2 mg

Copper0.7 mg

Manganese1.4 mg

Vitamin D0 mcg

Vitamin C115 mg

Vitamin A16 mcg

Vitamin E0.9 mg

Vitamin K12 mcg

Vitamin B61.9 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.3 mg

Niacin (B3)6 mg

Folate132 mcg

Choline80 mg

Caffeine0 mg

Water700 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 38. The excerpt below is the record exactly as published.

STEWED BEEF HEART. 1 beef heart. 1 lb. potatoes, sliced thin. 2 medium-sized onions, sliced thin. 1 pinch cayenne pepper. 2 bay leaves. Little chopi)ed parsley. 1 head celery choi^ped fine, or 1 level teaspoonf ul celery seed, 3 tablespoonf uls tomato catsup, or ^ lb. fresh or canned tomatoes. Butter or beef drippings the size of an egg

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