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Irish Stew
From Twentieth century home cook book, 1905
Serves 4
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
214Calories
7 gProtein
43 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories214 kcal
Protein7.4 g
Carbohydrates43 g
Fiber6.2 g
Sugars11 g
Total Fat2.2 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.3 g
Cholesterol6.1 mg
Sodium104 mg
Potassium888 mg
Calcium68 mg
Iron1.6 mg
Magnesium52 mg
Phosphorus156 mg
Zinc1 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0.6 mcg
Vitamin E0.1 mg
Vitamin K3.3 mcg
Vitamin B60.7 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.8 mg
Folate64 mcg
Choline33 mg
Caffeine0 mg
Water349 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 124. The excerpt below is the record exactly as published.
Take a neck of mutton, trim off some of the fat, and cut into as many cutlets as you have bones; shape them, and sprinkle them with pepper. Peel six moderate-sized onions, and for every pound of moat take one pound of potatoes. Blanch the vegetables separately. Take a clean three-quart stew-pan, and add half a pint of water or stock
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