Irish Stew
From Cookery book, 1940
Care should be taken that the water is not sufficient to cover the meat and vegetables.
Presented as published in 1940. 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
789Calories
21 gProtein
180 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories789 kcal
Protein21 g
Carbohydrates180 g
Fiber23 g
Sugars17 g
Total Fat1 g
Saturated Fat0.3 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium78 mg
Potassium4191 mg
Calcium175 mg
Iron7.8 mg
Magnesium236 mg
Phosphorus583 mg
Zinc3.1 mg
Copper1.1 mg
Manganese1.7 mg
Vitamin D0 mcg
Vitamin C195 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K19 mcg
Vitamin B63 mg
Vitamin B120 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.4 mg
Niacin (B3)9.9 mg
Folate179 mcg
Choline124 mg
Caffeine0 mg
Water1393 g
As published
This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 11. The excerpt below is the record exactly as published.
Irish Stew 3 Ibs. neck of mutton. I pint of water. 2 lbs. potatoes. Pepper and salt. + lb. onions
Cook this with the app: pantry check, scaling, and the assistant.