Irish Stew
From Blue Ribbon and Pure Gold cook book, 1905
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
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 20. The excerpt below is the record exactly as published.
Irish Stew—This is a nice and economical dish, and can be made from any kind of meat. Remove nearly all the fat from 2 pounds of meat, and cut it into pieces. Peel and slice 3 pounds potatoes, and also slice 13 pounds of onions
Cook this with the app: pantry check, scaling, and the assistant.