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Irish Stew
From The household (of the Detroit free press), 1886
Serves 6
Presented as published in 1886. 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
649Calories
34 gProtein
64 gCarbs
29 gFat
Full nutrition (33 nutrients)
Calories649 kcal
Protein34 g
Carbohydrates64 g
Fiber8 g
Sugars6.7 g
Total Fat29 g
Saturated Fat13 g
Monounsaturated Fat12 g
Polyunsaturated Fat2.4 g
Cholesterol106 mg
Sodium128 mg
Potassium1798 mg
Calcium95 mg
Iron5.2 mg
Magnesium118 mg
Phosphorus448 mg
Zinc6.4 mg
Copper0.6 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C67 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K6.4 mcg
Vitamin B61.2 mg
Vitamin B123.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate97 mcg
Choline42 mg
Caffeine0 mg
Water895 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 514. The excerpt below is the record exactly as published.
IRISH STEW. To two pounds of mutton (cut ribs) add three quarts of water ; then slice up about four onions ; boil about half an hour ; then pare one dozen medium-sized potatoes and put in with the meat; when very nearly done add thickening made of two tablespoonfuls of flour; mix well with water, season with salt
Cook this with the app: pantry check, scaling, and the assistant.