gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Vienna Stew
From Delta Gamma cook book, 1922
Serves 3
Presented as published in 1922. 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
570Calories
51 gProtein
8 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories570 kcal
Protein51 g
Carbohydrates8 g
Fiber1.1 g
Sugars2.1 g
Total Fat37 g
Saturated Fat20 g
Monounsaturated Fat11 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol228 mg
Sodium962 mg
Potassium1064 mg
Calcium92 mg
Iron6.2 mg
Magnesium68 mg
Phosphorus599 mg
Zinc16 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.9 mg
Vitamin A4.7 mcg
Vitamin E0.4 mg
Vitamin K5.5 mcg
Vitamin B61.4 mg
Vitamin B126.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)11 mg
Folate16 mcg
Choline170 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 17. The excerpt below is the record exactly as published.
Vienna Stew Cut into dice 13^ pounds raw shoulder steak or roast Sprinkle over it 1 teaspoon salt 1 tablespoon vinegar Let stand 1 hour Place one small onion cut fine in a granite kettle. Pour over it the meat. Cover very tightly, using no water (about three quarters of an hour over slow flame). Boil down until it fries a little. Then add one cup cream (shghtly sour will do as well as fresh). Season with one teaspoon caraway seed, salt and pepper, and marjoram
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