Vegetable Stew

Name: Vegetable Stew
Ingredients: one bunch of carrots; one bunch of beets; one bunch of onions; two quarts of new potatoes; five tomatoes; one cup of oil; one-half teaspoonful each of salt; one-half teaspoonful each of celery seeds; a dash of red pepper; one quart of water

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. 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

1662Calories

61 gProtein

365 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories1662 kcal

Protein61 g

Carbohydrates365 g

Fiber75 g

Sugars32 g

Total Fat4 g

Saturated Fat0.7 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1.4 g

Cholesterol0 mg

Sodium5915 mg

Potassium9651 mg

Calcium989 mg

Iron112 mg

Magnesium670 mg

Phosphorus1233 mg

Zinc9.8 mg

Copper17 mg

Manganese25 mg

Vitamin D0 mcg

Vitamin C218 mg

Vitamin A753 mcg

Vitamin E3.7 mg

Vitamin K56 mcg

Vitamin B65.1 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.9 mg

Niacin (B3)26 mg

Folate451 mcg

Choline55 mg

Caffeine0 mg

Water3226 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 60. The excerpt below is the record exactly as published.

VEGETABLE STEW. One bunch each of carrots, beets and onions, two quarts of new potatoes, five tomatoes, one cup of oil, one-half tea- 113 spoonful each of salt and celery seeds, a dash of red pepper covered with one quart of water

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