Swiss Stew
From The handy dictionary of cookery, 1890
To parboil potatoes, boil for ten minutes and discard the water.
Presented as published in 1890. 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
866Calories
16 gProtein
139 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories866 kcal
Protein16 g
Carbohydrates139 g
Fiber18 g
Sugars18 g
Total Fat29 g
Saturated Fat11 g
Monounsaturated Fat13 g
Polyunsaturated Fat3.5 g
Cholesterol27 mg
Sodium62 mg
Potassium3003 mg
Calcium157 mg
Iron5.9 mg
Magnesium175 mg
Phosphorus437 mg
Zinc2.4 mg
Copper0.8 mg
Manganese1.4 mg
Vitamin D0.7 mcg
Vitamin C140 mg
Vitamin A0 mcg
Vitamin E0.3 mg
Vitamin K13 mcg
Vitamin B62.2 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.2 mg
Folate160 mcg
Choline105 mg
Caffeine0 mg
Water1216 g
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 101. The excerpt below is the record exactly as published.
Swiss Stew. Take half a pound of scraps of mutton, cut them into neat pieces, toss- them in flour, pepper, and salt. Put into a saucepan one ounce of clarified fat, allow it to get quite hot ; put in the meat and brown it on all sides ; remove it from the pan and stir into the fat a tablespoonful of flour, then add a pint of water, stir till boiling ; season with half a tea- spoonful of salt, a quarter of a teaspoonful of pepper and a teaspoonful of vinegar; skin and scald two onions, cut them into slices ; parboil four good-sized potatoes
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