Irish Stew
From The complete Indian housekeeper & cook, 1898
Sliced carrots, turnips, and peas improve the stew.
Presented as published in 1898. 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
1335Calories
36 gProtein
305 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1335 kcal
Protein36 g
Carbohydrates305 g
Fiber39 g
Sugars31 g
Total Fat1.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.7 g
Cholesterol0 mg
Sodium108 mg
Potassium7032 mg
Calcium284 mg
Iron13 mg
Magnesium390 mg
Phosphorus986 mg
Zinc5.3 mg
Copper1.8 mg
Manganese2.9 mg
Vitamin D0 mcg
Vitamin C329 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K32 mcg
Vitamin B65 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)16 mg
Folate311 mcg
Choline209 mg
Caffeine0 mg
Water1589 g
As published
This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 182. The excerpt below is the record exactly as published.
Irish Stew {seldom worth eatimj in India).— Vnt a sufficient quantity of brea.st of mutton into a pan with rather a large pro- jiortion of salt and pepper, and rather more than sufficient water to cover the meat ; stew for half-an-hour ; remove the meat and skim the gravy. For every 10 units of meat used allow 10 units of pota- toes and 3 units of onion sliced
Cook this with the app: pantry check, scaling, and the assistant.