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Stewed Game
From Recipes for the million, 1891
Serves 4
Presented as published in 1891. 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
48Calories
5 gProtein
3 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein4.9 g
Carbohydrates2.9 g
Fiber1 g
Sugars1.3 g
Total Fat1.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.3 g
Cholesterol15 mg
Sodium230 mg
Potassium157 mg
Calcium18 mg
Iron0.4 mg
Magnesium9.1 mg
Phosphorus59 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1 mg
Vitamin A257 mcg
Vitamin E0.3 mg
Vitamin K4.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate5.3 mcg
Choline9.5 mg
Caffeine0 mg
Water63 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 81. The excerpt below is the record exactly as published.
Divide the partridge, pheasant, &c., into nice-sized pieces, and put it into a stew-pan with slices of veal and ham, a couple of onions, carrots, and a little celery ; add a small quantity of water, and stir it over the fire for a few minutes ; then add some good broth
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