gluten-freenut-freesoy-freefish-freeshellfish-free
Stewed Lean Meat
From Consult me, 1902
Serves 6
Ensure the wine is tart enough with lemon.
Presented as published in 1902. 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
187Calories
6 gProtein
36 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein6.1 g
Carbohydrates36 g
Fiber6.2 g
Sugars14 g
Total Fat1.6 g
Saturated Fat0.6 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol35 mg
Sodium522 mg
Potassium574 mg
Calcium96 mg
Iron1.5 mg
Magnesium46 mg
Phosphorus128 mg
Zinc1 mg
Copper0.1 mg
Manganese1.4 mg
Vitamin D0.2 mcg
Vitamin C31 mg
Vitamin A14 mcg
Vitamin E0.3 mg
Vitamin K3.7 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate64 mcg
Choline52 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 383. The excerpt below is the record exactly as published.
lean ; cut into large pieces, and put them into a stewpan, with mushrooms, butter, 12 small onions, half boiled, a little parsley, green shalots, two cloves, thyme, and a bay leaf ; soak all together for some time ; add a pint of sherry, some broth, salt, and whole pepper ; boil briskly ; reduce the same ; take out the fagot, and make a combination with cream, eggs, and a little nutmeg ; adding a lemon squeeze
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