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Irish Stew
From Consult me, 1902
Serves 4
Presented as published in 1902. 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
58Calories
2 gProtein
10 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories58 kcal
Protein2.2 g
Carbohydrates9.9 g
Fiber2.1 g
Sugars4.6 g
Total Fat1.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.1 g
Cholesterol4.4 mg
Sodium28 mg
Potassium221 mg
Calcium28 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.3 mg
Vitamin A251 mcg
Vitamin E0.2 mg
Vitamin K4.3 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate21 mcg
Choline7.2 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 273. The excerpt below is the record exactly as published.
IRISH STEW. — Cut off the fat of part of a loin of mutton, and cut it Into chops. Pare, wash, and slice very thin some potatoes, two onions, and two small carrots ; season with pepper, and salt. Cover with water
Cook this with the app: pantry check, scaling, and the assistant.