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Walnut Stew
From The King's College Hospital book of cooking recipes, 1907
Serves 2
Presented as published in 1907. 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
484Calories
12 gProtein
30 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories484 kcal
Protein12 g
Carbohydrates30 g
Fiber9.7 g
Sugars8 g
Total Fat40 g
Saturated Fat3.9 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat28 g
Omega-30 g
Cholesterol0 mg
Sodium4860 mg
Potassium651 mg
Calcium152 mg
Iron3.3 mg
Magnesium131 mg
Phosphorus271 mg
Zinc2.3 mg
Copper1.2 mg
Manganese3.9 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A4 mcg
Vitamin E0.6 mg
Vitamin K23 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1 mg
Folate89 mcg
Choline34 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 26. The excerpt below is the record exactly as published.
Walnut Stew. Put on about 2lbs. middle neck mutton, with 2 cut-up onions, pepper and salt, a little water, and about half a small bottle of pickled walnuts, with half the juice of same
Cook this with the app: pantry check, scaling, and the assistant.