Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two pounds of the meat in two-inch pieces
- two teaspoonfuls of salt
- one tablespoonful of flour
- one-half cup of milk
- one onion sliced thin
- one-fourth tea- spoonful of pepper
- two carrots sliced
- one turnip sliced one-half inch thick
- four good-sized potatoes that have been sliced
- 89 soaked in cold water
- two table- spoonfuls of butter
- salt
- pepper
Directions
The ends of the ribs, the neck and knuckle may be used for the stew. Cut about two pounds of the meat in two-inch pieces. Cover the meat with boiling water. Let simmer until tender. Add one onion sliced thin, two teaspoonfuls of salt, one-fourth tea- spoonful of pepper, two carrots sliced, one turnip sliced one-half inch thick, when the meat is put on to cook; twenty minutes before the meat is done add four good-sized potatoes that have been sliced and
soaked in cold water for an hour. Remove the meat and vegetables on a platter, thicken the gravy with one tablespoonful of flour and season with two table- spoonfuls of butter and one-half cup of milk or cream.
For Veal Pot Pie add dumplings with the pota- toes, the same as for beef stew.