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Irish Stew
From The bride's cook book, 1915
Serves 6
Incomplete recipe.
Presented as published in 1915. 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
No method was recorded for this recipe.
Nutrition per serving
169Calories
5 gProtein
38 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories169 kcal
Protein4.6 g
Carbohydrates38 g
Fiber5.6 g
Sugars7.5 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium19 mg
Potassium889 mg
Calcium55 mg
Iron1.4 mg
Magnesium49 mg
Phosphorus127 mg
Zinc0.7 mg
Copper0.2 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C48 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K3.4 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.7 mg
Folate66 mcg
Choline24 mg
Caffeine0 mg
Water284 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 68. The excerpt below is the record exactly as published.
IRISH STEW 2 Pounds Round Steak or Mutton Chops 6 Potatoes 2 Turnips 4 Onions % Quart Water
Cook this with the app: pantry check, scaling, and the assistant.