Irish Stew
From The paper-bag cookery manual, 1911
Shake the bag occasionally.
Presented as published in 1911. 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
427Calories
12 gProtein
97 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories427 kcal
Protein12 g
Carbohydrates97 g
Fiber15 g
Sugars12 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium771 mg
Potassium2252 mg
Calcium102 mg
Iron4.6 mg
Magnesium122 mg
Phosphorus316 mg
Zinc1.6 mg
Copper0.6 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C97 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.2 mg
Folate107 mcg
Choline68 mg
Caffeine0 mg
Water636 g
As published
This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 23. The excerpt below is the record exactly as published.
Irish Stew. Wash and peel a pound of potatoes, cut them into thick slices, peel and slice two onions, next divide about 1J lbs. of scrag end of mutton into neat even sized pieces, re- moving some of the superfluous fat. Place half the potatoes in a greased paper-bag, lay the meat and onions on these, sprinkle over sufficient salt and pepper to taste, add a little water to moisten the ingredients
Cook this with the app: pantry check, scaling, and the assistant.