Stewed Potatoes
From Manual for army cooks, 1896
Adding onion enhances flavor.
Presented as published in 1896. 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
648Calories
18 gProtein
119 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories648 kcal
Protein18 g
Carbohydrates119 g
Fiber15 g
Sugars11 g
Total Fat13 g
Saturated Fat4.2 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol21 mg
Sodium282 mg
Potassium2833 mg
Calcium108 mg
Iron5.3 mg
Magnesium157 mg
Phosphorus439 mg
Zinc2.4 mg
Copper0.7 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C129 mg
Vitamin A3.5 mcg
Vitamin E0.2 mg
Vitamin K13 mcg
Vitamin B62.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.8 mg
Folate119 mcg
Choline97 mg
Caffeine0 mg
Water624 g
As published
This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 116. The excerpt below is the record exactly as published.
STEWED POTATOES. Peel and cut into thick slices, stew in stewpan, with enough water to cover them, and add two thin slices of bacon; put on the lid and cook until potatoes are soft and nearly dry, but stir frequently to prevent burning or sticking to the bottom of pan. Add salt and pepper. A raw onion or tw
Cook this with the app: pantry check, scaling, and the assistant.