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A Genuine Irish Stew
From The national course in home economics, 1917
Serves 6
Presented as published in 1917. 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
80Calories
2 gProtein
19 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories80 kcal
Protein2.2 g
Carbohydrates19 g
Fiber3.4 g
Sugars8.5 g
Total Fat0.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium8 mg
Potassium292 mg
Calcium46 mg
Iron0.4 mg
Magnesium20 mg
Phosphorus58 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate38 mcg
Choline12 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 94. The excerpt below is the record exactly as published.
A GENUINE IRISH 5TEW. Cut two pounds of chops from the best end of a neck of mutton, and pare away nearly all the fat. A portion of the breast may be cut into squares and used, but a neck of mutton is the best joint for the purpose. Take as many potatoes as will amount after peeling to twice the weight of the meat. Slice them with eight large onions sliced. Put a layer of mixed potatoes and onions at the bottom of a stew-pan. Place the meat on this and season it plentifully with pepper, and lightly with salt
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