Irish Stew

Name: Irish Stew
Ingredients: 16 pounds meat; 6 ounces salt; 16 pounds potatoes; 1 ounce pepper; 4 pounds onions; 1/2 pound flour

From Manual for army cooks, 1896

Keep the fire down during the cooking and the boiler well covered.

Presented as published in 1896. 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

7215Calories

196 gProtein

1633 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories7215 kcal

Protein196 g

Carbohydrates1633 g

Fiber190 g

Sugars137 g

Total Fat13 g

Saturated Fat3 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat3.6 g

Omega-30 g

Cholesterol0 mg

Sodium66516 mg

Potassium34192 mg

Calcium1498 mg

Iron79 mg

Magnesium1961 mg

Phosphorus4953 mg

Zinc27 mg

Copper9.5 mg

Manganese19 mg

Vitamin D0 mcg

Vitamin C1564 mg

Vitamin A7.7 mcg

Vitamin E1.4 mg

Vitamin K199 mcg

Vitamin B624 mg

Vitamin B120 mcg

Thiamin (B1)8.9 mg

Riboflavin (B2)3.9 mg

Niacin (B3)95 mg

Folate1801 mcg

Choline992 mg

Caffeine0 mg

Water7391 g

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 46. The excerpt below is the record exactly as published.

IRISH STEW. (Sufficient for 22 men. ) 16^ ijoimds meat. 6 ounces salt. 16 pounds potatoes. 1 oimce pepper. 4 pounds onions

Cook this with the app: pantry check, scaling, and the assistant.