Irish Stew
From The Central cook book, 1924
Recipe attributed to Mrs. W. F. Racranp.
Presented as published in 1924. 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
1686Calories
165 gProtein
150 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories1686 kcal
Protein165 g
Carbohydrates150 g
Fiber20 g
Sugars16 g
Total Fat50 g
Saturated Fat19 g
Monounsaturated Fat23 g
Polyunsaturated Fat2.8 g
Omega-30 g
Cholesterol449 mg
Sodium506 mg
Potassium5970 mg
Calcium232 mg
Iron21 mg
Magnesium337 mg
Phosphorus1901 mg
Zinc39 mg
Copper1.5 mg
Manganese1.5 mg
Vitamin D0.7 mcg
Vitamin C175 mg
Vitamin A57 mcg
Vitamin E2 mg
Vitamin K35 mcg
Vitamin B66.2 mg
Vitamin B1218 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)1.7 mg
Niacin (B3)46 mg
Folate193 mcg
Choline526 mg
Caffeine0 mg
Water1319 g
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 3. The excerpt below is the record exactly as published.
Irish Stew 11% pounds beef. Small can of tomatoes. 5 potatoes. 1 large onion
Cook this with the app: pantry check, scaling, and the assistant.