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Stewed Mutton and Corn
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
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
47Calories
2 gProtein
7 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein2.1 g
Carbohydrates7.3 g
Fiber1.7 g
Sugars3.8 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol2.9 mg
Sodium333 mg
Potassium327 mg
Calcium20 mg
Iron1 mg
Magnesium18 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C9.1 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate5.5 mcg
Choline1.5 mg
Caffeine0 mg
Water100 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 105. The excerpt below is the record exactly as published.
salt to taste. Half hour before serving add potatoes. Boil until all is tender, strain and thicken the gravy with a little flour. — [Mrs. E. O. B., Minn. Stewed Mutton and Com Wash and cut mutton in small pieces and put in a stew pan with 1 or 2 chopped onions, and water to cover. When the liquid has boiled down about one-half, add 1 qt hulled com and 1 pt strained tomatoes, with salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.