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Welsh Stew

Name: Welsh Stew
Yield: 6 servings
Ingredients: the same proportions of beef; of broth or water, as for the German Stew; the white part of from twenty to thirty leeks; five or six young mild turnips; a small lump of white sugar; nearly half a teaspoonful of white pepper; twice as much salt

From Modern cookery, in all its branches, 1884

Serves 6

Adjust seasoning to taste.

Presented as published in 1884. 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

339Calories

46 gProtein

12 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories339 kcal

Protein46 g

Carbohydrates12 g

Fiber11 g

Sugars20 g

Total Fat14 g

Saturated Fat5.2 g

Monounsaturated Fat6.4 g

Polyunsaturated Fat0.7 g

Omega-30 g

Cholesterol125 mg

Sodium973 mg

Potassium1854 mg

Calcium219 mg

Iron6.4 mg

Magnesium97 mg

Phosphorus525 mg

Zinc11 mg

Copper0.4 mg

Manganese0.5 mg

Vitamin D0.2 mcg

Vitamin C27 mg

Vitamin A1.9 mcg

Vitamin E0.3 mg

Vitamin K2.6 mcg

Vitamin B61.8 mg

Vitamin B124.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.4 mg

Niacin (B3)10 mg

Folate70 mcg

Choline116 mg

Caffeine0 mg

Water643 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 186. The excerpt below is the record exactly as published.

WELSH STEW. Take the same proportions of beef, and of broth or water, as for the German Stew. When they have simmered gently for an hour, add the white part of from twenty to thirty leeks, or two dozens of button onions, and five or six young mild turnips, cut in slices, a small lump of white sugar, nearly half a teaspoonful of white pepper and more than twice as much salt

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