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To Stew Fresh Beef
From The Toronto Cook Book, 1915
Serves 9
Presented as published in 1915. 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
730Calories
38 gProtein
15 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories730 kcal
Protein38 g
Carbohydrates15 g
Fiber2.5 g
Sugars2.1 g
Total Fat57 g
Saturated Fat22 g
Monounsaturated Fat25 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol165 mg
Sodium2430 mg
Potassium849 mg
Calcium51 mg
Iron3.9 mg
Magnesium49 mg
Phosphorus329 mg
Zinc9.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D1 mcg
Vitamin C13 mg
Vitamin A132 mcg
Vitamin E0.6 mg
Vitamin K9.5 mcg
Vitamin B60.8 mg
Vitamin B124.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8 mg
Folate21 mcg
Choline113 mg
Caffeine0 mg
Water177 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 140. The excerpt below is the record exactly as published.
To Stew Fresh Beef Four pounds fresh beef, free from bone, one pound potatoes, one pound fresh or canned tomatoes, half pound onions, quarter pound carrots, pepper and salt. Boil three hours. It is not necessary to use the choice parts of beef for a stew. Cut meat into pieces about two inches square; cut vegetables into small pieces; put the meat into a pot with enough cold water to cook it; add a tablespoon of salt
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