Irish Stew

Name: Irish Stew
Ingredients: About two pounds of the neck of mutton; four onions; six large potatoes; three pints of water; two tablespoonfuls of flour; salt; pepper

From Home dissertations, 1891

Dumplings are a great addition to stews.

Presented as published in 1891. 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

990Calories

27 gProtein

226 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories990 kcal

Protein27 g

Carbohydrates226 g

Fiber29 g

Sugars33 g

Total Fat1.6 g

Saturated Fat0.5 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium121 mg

Potassium4737 mg

Calcium292 mg

Iron9.4 mg

Magnesium285 mg

Phosphorus704 mg

Zinc3.8 mg

Copper1.4 mg

Manganese2.3 mg

Vitamin D0 mcg

Vitamin C222 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K20 mcg

Vitamin B63.4 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)11 mg

Folate274 mcg

Choline146 mg

Caffeine0 mg

Water2667 g

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 105. The excerpt below is the record exactly as published.

IRISH STEW. About two pounds of the neck of mutton, four onions, six large potatoes, salt, pepper, three pints of water and two tablespoonfuls of flour

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