Stewed Cold Mutton or Beef

Name: Stewed Cold Mutton or Beef
Ingredients: three onions sliced; a carrot; a potato; a teaspoonful of lime juice or vinegar; an ounce of flour

From Joe Tilden's recipes for epicures, 1907

Presented as published in 1907. 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

424Calories

12 gProtein

96 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories424 kcal

Protein12 g

Carbohydrates96 g

Fiber12 g

Sugars23 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium69 mg

Potassium1525 mg

Calcium147 mg

Iron3.9 mg

Magnesium94 mg

Phosphorus268 mg

Zinc1.6 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C66 mg

Vitamin A501 mcg

Vitamin E0.5 mg

Vitamin K13 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4.6 mg

Folate165 mcg

Choline51 mg

Caffeine0 mg

Water576 g

As published

This recipe was extracted from Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 12. The excerpt below is the record exactly as published.

Stewed Cold Mutton or Beef Place in a saucepan three onions sliced, a carrot and a potato diced; salt, pepper, a tea- spoonful of lime juice or vinegar, with thin slices of cold meat. Cover closely and simmer for one hour, add half a cup of cold water and simmer one hour longer. Season with a table- spoonful of Worcestershire and thicken the gravy with an ounce of flour

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