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Irish Potato Stew
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
245Calories
7 gProtein
56 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories245 kcal
Protein6.6 g
Carbohydrates56 g
Fiber6.3 g
Sugars2.5 g
Total Fat2.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol5.2 mg
Sodium22 mg
Potassium1282 mg
Calcium41 mg
Iron2.7 mg
Magnesium71 mg
Phosphorus176 mg
Zinc0.9 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C59 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K6 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.4 mg
Folate51 mcg
Choline36 mg
Caffeine0 mg
Water357 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 90. The excerpt below is the record exactly as published.
Irish Potato Stew Slice thin four boiled potatoes. Place in a stew- pan with one teacupful of sweet milk, and one of water (or all milk, if plentiful), salt and pepper to taste. Let boil; then thicken with one tablespoonful of flour mixed to a smooth paste with cold water; then stir in a teaspoonful of butter
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