Stewed Vegetables with Meat

Name: Stewed Vegetables with Meat
Ingredients: two tumips; four carrots; four salsifies; three stalks of celery; two onions; a quarter of a cup of tomato catsup; two large tomatoes; season with salt; a cup of water

From La cuisine creole, 1885

Presented as published in 1885. 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

350Calories

9 gProtein

83 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories350 kcal

Protein8.9 g

Carbohydrates83 g

Fiber15 g

Sugars45 g

Total Fat1.6 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium930 mg

Potassium2286 mg

Calcium245 mg

Iron2.2 mg

Magnesium109 mg

Phosphorus272 mg

Zinc1.7 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C72 mg

Vitamin A2122 mcg

Vitamin E3.9 mg

Vitamin K54 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5.1 mg

Folate145 mcg

Choline64 mg

Caffeine0 mg

Water1103 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 26. The excerpt below is the record exactly as published.

two tumips, four carrots, four salsifies, three stalks of celery and two onions ; add a quarter of a cup of tomato catsup or two large tomatoes ; season with sait and put ail in the oven to cook with the méat. After it has been cooking in the oven two hours and is brown, add a cup of water

Cook this with the app: pantry check, scaling, and the assistant.