Irish Stew

Name: Irish Stew
Ingredients: 2 or 3 lbs. of breast of mutton; 1% pints of water; salt and pepper to taste; 4 lbs. potatoes; 4 large onions

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

3851Calories

200 gProtein

374 gCarbs

174 gFat

Full nutrition (33 nutrients)

Calories3851 kcal

Protein200 g

Carbohydrates374 g

Fiber48 g

Sugars40 g

Total Fat174 g

Saturated Fat75 g

Monounsaturated Fat71 g

Polyunsaturated Fat14 g

Cholesterol635 mg

Sodium708 mg

Potassium10808 mg

Calcium504 mg

Iron30 mg

Magnesium684 mg

Phosphorus2678 mg

Zinc38 mg

Copper3.2 mg

Manganese3.7 mg

Vitamin D0 mcg

Vitamin C402 mg

Vitamin A0 mcg

Vitamin E0.3 mg

Vitamin K39 mcg

Vitamin B67.3 mg

Vitamin B1222 mcg

Thiamin (B1)2.7 mg

Riboflavin (B2)2.7 mg

Niacin (B3)75 mg

Folate559 mcg

Choline256 mg

Caffeine0 mg

Water3255 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 9. The excerpt below is the record exactly as published.

IRISH STEW. 2 or 3 lbs. of breast of mutton, 1% pints of water, salt and pepper to taste, 4 lbs. potatoes, 4 large onions

Cook this with the app: pantry check, scaling, and the assistant.