Vegetable Stew

Name: Vegetable Stew
Ingredients: 4 roots of Cellery; 2 Carrots; 2 or 3 Turnips; i Onion; i Potatoe; a small piece of Beef or Mutton dripping; a pound of Beef or any other Meat cut small

From An old-world recipe book, 1908

Presented as published in 1908. 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

1381Calories

116 gProtein

75 gCarbs

66 gFat

Full nutrition (34 nutrients)

Calories1381 kcal

Protein116 g

Carbohydrates75 g

Fiber14 g

Sugars25 g

Total Fat66 g

Saturated Fat20 g

Monounsaturated Fat22 g

Polyunsaturated Fat8.8 g

Omega-30.3 g

Cholesterol354 mg

Sodium620 mg

Potassium3722 mg

Calcium499 mg

Iron5.8 mg

Magnesium197 mg

Phosphorus1374 mg

Zinc16 mg

Copper0.8 mg

Manganese0.9 mg

Vitamin D4.5 mcg

Vitamin C112 mg

Vitamin A1020 mcg

Vitamin E1.8 mg

Vitamin K19 mcg

Vitamin B63.4 mg

Vitamin B123 mcg

Thiamin (B1)2.5 mg

Riboflavin (B2)1.6 mg

Niacin (B3)39 mg

Folate218 mcg

Choline344 mg

Caffeine0 mg

Water1008 g

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 3. The excerpt below is the record exactly as published.

4 roots of Cellery, 2 Carrots, 2 or 3 Turnips, i Onion, and i Potatoe ; cut them in small pieces and fry them with a small piece of Beef or Mutton drip- ping, and a pound of Beef or any other Meat cut small

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