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Turnip Stew (Jewish Recipe)
From Mrs. Maclurcan's cookery book, 1899
Serves 6
This can also be made from remains of cold mutton.
Presented as published in 1899. 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
43Calories
1 gProtein
10 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories43 kcal
Protein1.2 g
Carbohydrates9.9 g
Fiber1.8 g
Sugars4.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.6 mg
Potassium196 mg
Calcium25 mg
Iron0.2 mg
Magnesium13 mg
Phosphorus31 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate27 mcg
Choline7 mg
Caffeine0 mg
Water92 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 30. The excerpt below is the record exactly as published.
TUENIP STEW (Jewish Eecipe). 4 lbs. neck mutton Pepper and salt 3 onions 2 pieces ginger Bunch of English turnips
Cook this with the app: pantry check, scaling, and the assistant.