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Irish Stew
From The farm cook & rule book, 1923
Serves 9
Serve with dumplings.
Presented as published in 1923. 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
728Calories
46 gProtein
25 gCarbs
48 gFat
Full nutrition (33 nutrients)
Calories728 kcal
Protein46 g
Carbohydrates25 g
Fiber2.7 g
Sugars2.1 g
Total Fat48 g
Saturated Fat21 g
Monounsaturated Fat20 g
Polyunsaturated Fat3.8 g
Cholesterol176 mg
Sodium167 mg
Potassium1117 mg
Calcium57 mg
Iron5.2 mg
Magnesium83 mg
Phosphorus482 mg
Zinc9.3 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C24 mg
Vitamin A59 mcg
Vitamin E0.1 mg
Vitamin K3 mcg
Vitamin B60.7 mg
Vitamin B126.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate84 mcg
Choline13 mg
Caffeine0 mg
Water264 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 63. The excerpt below is the record exactly as published.
Irish Stew 5 pounds mutton * % onion 4 cupfuls potatoes % cupful flour % cupful turnips salt % cupful carrots pepper
Cook this with the app: pantry check, scaling, and the assistant.