Stewed Meat

Name: Stewed Meat
Ingredients: a pound of scraps of meat; two onions; two carrots; two turnips; pepper; salt; a little flour

From The girl's own cookery book, 1882

Adjust cooking time based on meat toughness.

Presented as published in 1882. 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

251Calories

7 gProtein

57 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories251 kcal

Protein6.7 g

Carbohydrates57 g

Fiber13 g

Sugars31 g

Total Fat0.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium126 mg

Potassium1451 mg

Calcium187 mg

Iron1 mg

Magnesium69 mg

Phosphorus204 mg

Zinc1.2 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C94 mg

Vitamin A1002 mcg

Vitamin E0.9 mg

Vitamin K17 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)1.5 mg

Folate224 mcg

Choline29 mg

Caffeine0 mg

Water592 g

As published

This recipe was extracted from The girl's own cookery book (1882) by Phillis Browne, page 86. The excerpt below is the record exactly as published.

Stewed Meat.- — Take a pound of scraps of meat. Fry these in dripping till brown, and also two onions, two carrots, and two turnips cut up small. Put both meat and vegetables into a saucepan, cover with water which has been thickened with a little flour, add pepper and salt

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