Irish Stew
From Plain cookery recipes, 1908
This dish can be made more digestible by parboiling the potatoes before adding them. Remains of cooked meat make excellent Irish stew, but should merely be reheated after the onions and potatoes are tender.
Presented as published in 1908. 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
395Calories
11 gProtein
90 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories395 kcal
Protein11 g
Carbohydrates90 g
Fiber11 g
Sugars8.5 g
Total Fat0.5 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium39 mg
Potassium2096 mg
Calcium88 mg
Iron3.9 mg
Magnesium118 mg
Phosphorus291 mg
Zinc1.6 mg
Copper0.6 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C98 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K9.5 mcg
Vitamin B61.5 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.9 mg
Folate90 mcg
Choline62 mg
Caffeine0 mg
Water697 g
As published
This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 15. The excerpt below is the record exactly as published.
Irish Stew. Half a pound neck of mut- ton. One pound potatoes. Quarter a pound of onions. Pepper and salt. Half a pint of hot water
Cook this with the app: pantry check, scaling, and the assistant.