Vegetable Stew

Name: Vegetable Stew
Ingredients: one small onion; one green pepper; three skinned tomatoes; one dozen small squash; the corn from two ears; one-half pound of string beans; four tablespoons olive oil

From Council cook 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

385Calories

15 gProtein

74 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories385 kcal

Protein15 g

Carbohydrates74 g

Fiber19 g

Sugars36 g

Total Fat4.8 g

Saturated Fat8.5 g

Monounsaturated Fat38 g

Polyunsaturated Fat5.3 g

Omega-30.4 g

Cholesterol0 mg

Sodium24 mg

Potassium2204 mg

Calcium163 mg

Iron3.5 mg

Magnesium170 mg

Phosphorus374 mg

Zinc2.8 mg

Copper0.6 mg

Manganese1.7 mg

Vitamin D0 mcg

Vitamin C60 mg

Vitamin A151 mcg

Vitamin E2 mg

Vitamin K129 mcg

Vitamin B61 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)7.2 mg

Folate83 mcg

Choline33 mg

Caffeine0 mg

Water838 g

As published

This recipe was extracted from Council cook book (1908), page 25. The excerpt below is the record exactly as published.

Vegetable Stew. Chop together one small onion, one green pepper, three skinned tomatoes; add one dozen small squash cut into pieces, the corn from two ears, one-half pound of string beans, cut into small pieces. To this add four tablespoons olive oil

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